I love berries very much and don’t have a preference between raspberries, blueberries, blackberries, currants, and wild strawberries. In season, I always buy them to eat as they are, without adding any sugar or anything else.
The red berry swirled cake is rich in fruit (125 grams for each type of fruit), soft and very tasty even as a snack, maybe with a dollop of vanilla ice cream or whipped cream!
Red berries also have many beneficial properties since they are antioxidant foods perfect for trying to counteract the aging of our body.
Blueberries, for instance, strengthen the walls of capillaries and veins, wild strawberries boost our immune system, raspberries have anti-inflammatory properties for the respiratory system, blackberries have an antioxidant action that protects against free radicals, and currants have purifying, diuretic, digestive, and even laxative properties.
In this cake with blueberries, blackberries, and raspberries, I have indicated a cooking time of 45/50 minutes because I chose to put the batter in a “fluted pudding mold” like this one in the photo 
and so the cake has limited space and must grow a lot in height to be cooked and tasty, so it needs more cooking time at clearly lower temperatures. If you choose to make the cake in a “usual” round mold of 8 inches, check the times that will definitely be shorter.
Another delicious moist cake that I want to recommend is
CAKE WITH ALMONDS AND RED BERRIES
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SWIRLED RED BERRY CAKE
ASI’s kitchen
- Difficulty: Very Easy
- Cost: Affordable
- Preparation time: 20 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Season
Ingredients
- 3 cups cups all-purpose flour (+ extra for the mold)
- 1 1/8 cups cups sugar
- 3/4 cup cups butter (+ extra for the mold)
- 5 eggs (medium)
- 3/4 cup cups sour cream
- 1 tbsp tbsp baking powder
- 1 tsp vanilla extract
- 3 cups cups mixed berries (raspberries, blueberries, blackberries)
Tools
#ADV
- Mold
- Pan
- Bowl
- Mixer
Preparation of the Berry Swirled Cake Recipe
For this soft cake with 3 cups of mixed berries, I start the preparation with the fruit….
After washing raspberries, blueberries, and blackberries very gently, I put them in a pan and at a very low flame let them soften for 6/7 minutes and let them cool
I chose not to add either sugar or water, but nothing prevents you from adding a syrup…
In this article you will find all the guidelines!
For the recipe, I put the softened butter with the vanilla in a bowl and with an electric mixer whip the mixture.
I sift the flour with the baking powder.
I then add the eggs one by one, always mixing the mixture as I add them to the bowl and alternating with the flour.
So, one egg, mix, a bit of flour, mix again, another egg, etc., etc.
Now I pour in the remaining flour and incorporate the sour cream, stirring well to make the mixture fluid and homogeneous.
I butter and flour the chosen mold and pour in a little batter.
I add by spoonfuls the soft and cool mix of berries; I add more batter then fruit, and continue until I finish the ingredients.
Now all that remains is to bake the berry swirled cake at 340°F and let it cook for about 45 minutes or depending on your oven and the mold you use….
It’s a simple dessert loaded with berries and very enjoyable!
Enjoy your meal with the berry swirled cake!
Annalisa
SOURCE Recipe read and modified from Sale & Pepe July 2021
