Ingredients
- 155 g of country life salted, softened
- 155 g of caster sugar
- 100 g of country life spreadable
- 60 g of milk
- 180 g of self-raising flour
- 3 medium of eggs
- 150 g of fresh blueberries
- 170 g of fresh strawberries
- 1 small of lemon, zest and juice only
- 200 g of icing sugar, sifted
Method
Step 1
Preheat oven to 190°C/180°C Fan/Gas Mark 5. Line oblong roasting tin (20cm x 26cm or deep 20cm cake tin) with parchment.Step 2
Place the Country Life Salted, caster sugar, eggs, flour, milk, and the zest and half the juice of your lemon into a bowl. Using an electric whisk on slow speed, blend until ingredients are combined. Increase to medium, whisk 3 minutes until mixture is a pale colour.Step 3
Spread into tin, bake for 25 – 30 minutes in centre of oven, until risen and golden in colour. Leave to cool in tin, turn out onto cooling rack, carefully remove parchment.Step 4
For topping, beat together icing sugar and Country Life Spreadable until pale in colour. Stir in the other half of your lemon juice to give a soft consistency. Spread on top of cake.Step 5
Cut strawberries in halves and quarters to form cross and diagonals, Fill in gaps with blueberries. Pin ribbon around the cake.