Recipes from Elgin Youth Café

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This week join Elgin Youth Café as they try out a fail me never German fresh fruit cake.

Instead of strawberries you can try using raspberries or blueberries.

ERBEER KUCHEN

Makes a round tin 20cm (8in)

Ingredients:

2 eggs

60g (2oz) caster sugar

60g (2oz) melted butter

1 teaspoon vanilla essence

100g (3 ½ oz) plain flour

1 teaspoon baking powder

Pinch of salt

115g (4oz) strawberries

1 tablespoon strawberry or raspberry jam

Method:

Heat the oven to 190C (170C fan) 375F, Gas 5.

Oil and line the base of the tin with greaseproof paper.

Whisk the eggs and sugar together till they are thick and creamy, stir in the butter, flour and baking powder very gently to keep as much air as possible in the mixture.

Pour into the prepared tin and tap on the counter to ensure it is evenly spread and to remove any air bubbles.

Bake for 15 to 20 minutes till risen and firm to touch.

Cool a little in the tin then remove from the tin by loosening the sides with the blade of a knife.

Place the cake sponge side down onto a wire cooling rack, tap gently on the bottom of the inverted tin and the cake should drop out onto the rack.

Place a plate on the base of the sponge and invert so that the sponge is now on the serving plate.

When cool spread the top with a little of the jam.

Trim and slice the strawberries and lay overlapping on top of the jam spread cake.

Melt the rest of the jam and brush gently over the fruit to glaze.

Enjoy freshly baked.

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