John Myers
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Gaby’s Berry Cake
The perfect gaby’s berry cake recipe with a picture and simple step-by-step instructions.
The dough :
- 200 g Soft butter
- 200 g Sugar
- 1 pinch Salt
- 4 Pc. Free range eggs
- 2 tbsp Lemon juice
- 200 g Flour
- 1,5 tsp Baking powder
- 100 g Ground hazelnuts
The berries
- 125 g Frozen blueberries
- 160 g Pomegranate seeds fresh
- 120 g Nespole
- 2 Pc. Nespole whole to garnish
- Icing sugar for dusting
Preparations:
- Do not thaw the blueberries. Rub the lemon peel. Squeeze out the juice, put 2 tablespoons aside, keep the rest in a bowl. Peel the Nespole (see my tip “How do I peel Nespole”) and cut into small cubes, add to the lemon juice (otherwise they will turn dark brown, unappetizing). Sift flour with baking powder. Line a 30-32 cm cake tin with baking paper.
The dough :
- Stir the butter until frothy. Add salt and sugar, keep stirring. Stir in one egg at a time, stir in lemon juice, mix in flour, baking powder and hazelnuts and stir in. Carefully mix the berries into the mixture, pour into the prepared dish, smooth out.
To bake :
- approx. 50-60 minutes in the lower half of the oven preheated to 180 ° C. Remove, cool a little, take out of the mold, place on a rack and let cool down completely. Dust with icing sugar and garnish with Nespole wedges.
Tip :
- Half of the dough is enough for 9 muffins baking tins of about 7 cm⏀. Bake for about 25 minutes in the middle of the oven preheated to 180 ° C.
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