Ingredients
125g softened butter
125g golden caster sugar
2 large free range eggs
125g Self raising flour
2 tbsp of milk
200g Mascarpone cream
2 tbsp honey
1 handful fresh blueberries
1 handful fresh raspberries
6 fresh strawberries
Method:
Place the butter and sugar into a mixing bowl and beat together with a mixing spoon.
Add the eggs one at a time, mixing well together between each egg.
Sieve in the flour and fold together.
Finally add the milk to loosen the mixture before spooning into a non stick loose bottomed cake tin MasterClass Non-Stick 15cm Loose Base Sandwich Pan
Bake in a preheated oven 170c for 20 minutes until fully baked.
When the cake is baked remove from the oven and leave to cool fully before adding the cream.
Mix together the mascarpone and honey together and spend on top of the cake.
To finish the cake add the fruit and berries.
