Spicy berry cake

By Hope Malau
04 August 2015

The moistness of this cake comes from the berries. Feel free to use fresh berries instead of frozen ones.

Serves 6 Preparation: 10 min Cooking: 30 min

  • 125 g butter
  • 125 ml (½ c) castor sugar
  • 5 ml (1 t) vanilla essence
  • 2 eggs
  • 375 ml (1½ c) flour
  • 5 ml (1 t) baking powder
  • 125 ml (½ c) milk
  • 10 ml (2 t) rose water
  • 150 g frozen berries, defrosted


  • 125 ml (½ c) red wine
  • 125 ml (½ c) castor sugar
  • 1 cinnamon stick
  • 1 star anise
  • 1 orange, peeled

Preheat the oven to 180 °C and grease a silicone cake pan of the desired shape.

1 Place the butter, castor sugar and vanilla essence in a bowl and beat with an electric beater until pale and creamy.

2 Add the eggs one at a time, beating well after each addition. Add the flour, baking powder, milk and rose water and mix until just combined.

3 Fold in the berries and spoon the mixture into the greased silicone mould. Bake for 30 minutes or until firm. Turn out on a wire rack and cool.

4 Sauce: Place all the ingredients in a pot and place over medium heat to simmer for 5 minutes or until slightly reduced. Spoon the sauce over the cooled cake and serve.

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