Berry layer cake
45 minutes
Preparation Time
20 minutes
Cooking Time


Honey cake

1 cup brown sugar

2 eggs, beaten

60g butter, melted

3 tbs honey

2 tsp baking powder

2½ cups plain flour

2 tbs water

Mixed berry conserve

250g strawberries, hulled, cut in half

250g raspberries

250g blackcurrants, stalks removed

250g redcurrants or blueberries

1 vanilla pod, cut in half, seeds scraped

1 lemon juice and zest

1kg jam sugar



400ml cream

½ tsp vanilla extract

1 tbs pure icing sugar

1 tsp Cointreau or brandy (optional)

Mixed berry conserve


To serve

Pure icing sugar, sifted

Fresh seasonal fruits – figs, currants, blackberries and mangosteens


Mixed berry conserve

1. Pre-heat Oven on Fan Plus at 120°C.
2. Place jars and lids into the Oven to sterilise for 20 minutes.
3. Mix together the fruit and vanilla seeds, lemon zest and juice.
4. Place the mixture in a food processor to puree.  Add jam sugar and stir to combine.
5. Remove sterilised jars from Oven and carefully fill 2/3 full with mixture.
6. Place the jars onto a rack or into a perforated steam container on shelf position 2.
7. Select: Combination mode Fan Plus at 150°C + 35 minutes + 0% moisture.
8. At the end of the cooking time, remove the jars from the Oven and leave to stand for 5 minutes.
9. Secure lids onto jars. Leave to cool at room temperature.

Honey cake

1. Pre-heat Oven on Moisture Plus at 180°C and select 2 manual burst of steam. Line three baking trays with baking paper.
2. In a small bowl, combine sugar and eggs and whisk with electric beaters until ribbon stage.
3. Add the butter and honey to the egg mixture, continue to whisk for 1 minute.
4. Add combined flour and baking powder in two batches, add the water. Mix until combined and Knead dough until smooth and forms a ball. Keep hands dry with a little extra flour.
5. Weigh dough and divide into 6 equal portions. Cover and rest dough for 20 minutes at room temperature.
6. On a lightly floured surface, roll each portion into rounds and cut 6 circles using the top rim of a 20cm spring form pan.
7. Place on the lined baking trays. Place the first two trays into the Oven on shelf position 2 and 4. Bake for 4-6 minutes until just slightly golden, releasing 1 burst of steam half way through the cooking time. Remove from the oven and cool.
8. Repeat step with the third baking tray, releasing the second burst of steam.


1. Place cream, vanilla and sugar into a bowl of an electric mixer with balloon whisk attachment.  Beat until whipped.

Berry layer cake

1. Line the base of a 20cm spring form tin with baking paper.
2. Place the cake layer down first then spread with even amount of whipped cream filling. Spoon over teaspoonful’s of mixed berry conserve over cream filling liberally.
3. Lightly press down the next cake layer and repeat the process four times. Place the final honey cake on top.

To serve

1. Carefully remove cake from tin using a warm palette knife to release from side of tin.
2. Smooth the edges of the cream and jam layer with the palette knife.
3. Dust the top of the cake liberally with sifted icing sugar. Top with seasonal berries and fruits.


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    Thursday 08th September 2016

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