Summer Berry & Cream Cheese Ring Cake

This cake is rather large, but don't worry, it won't last long if you invite the family over. This is a really easy, really delicious and tasty cake made with a moist cream cheese sponge, and iced with cream cheese icing. It's not too sickly sweet; the Summer berries inside and on top balance the cake beautifully with a bit of tartness; they of course make it look extra special and rustically appealing to any cake lover. Ooooh please try this one - you won't regret it and your family will love you forever (they didn't even give me time to photograph the inside of the cake which is laced with pockets of gooey berries).

Here's an alternative way to decorate this cake. Meadow grass and flowers with pre-bought little iced roses and pansies. I made this for my daughter's 1st birthday party and it was the easiest cake decoration I ever did, with just one piping bag required! It was really popular and got lots of compliments.


Ingredients
makes about 18 slices

For the cake

350g unsalted butter at room temperature
350g caster sugar
6 eggs
1tsp vanilla extract
450g plain flour
2tbsp + 2tsp baking powder
a pinch of salt
280g cream cheese, at room temperature
250g mixed berries; blueberries, blackberries & raspberries, plus extra to decorate

For the icing
600g icing sugar
100g unsalted butter, softened
250g cream cheese, cold

Preheat the oven to 170°C. Grease and lightly dust a deep 25cm ring mould (alternatively, split the mixture between 2x25cm round cake tins and take 10mins off the cooking time).

Cream together the butter and sugar until pale and fluffy. Add the eggs 2 at a time, mixing well with each addition. Beat in the vanilla. Next, add the flour, baking powder and salt. Stir until well mixed. Fold in the cream cheese and mix until the cake batter is smooth. Finally, gently stir in the berries until well distributed.

Pour the mixture into the ring mould and smooth the batter evenly around the tin. Bake for about 50minutes, or until a skewer inserted into the centre of the cake comes out clean.

Leave the cake in the tin for 10minutes before turning out upsidedown onto a cooling rack.

Next, make the icing. Beat all of the ingredients together with a handheld whisk for 3-4 minutes until it is smooth and fluffy. Do not beat for longer than 5minutes else it will become sloppy.

When the cake is completely cool, spread the icing over the cake, decorate with berries, & sprinkle with icing sugar.

For the best results, keep this cake refrigerated (or consume within a couple of days).