No egg strawberry and blueberry cake

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Today I'd like to share a recipe for the easiest cake under the Sun - no egg strawberry and blueberry cake. All you need to do is slice the fruit, put ingredients into a tin, and let strawberry juice and butter do the rest - see for yourself!


Cake is colourful and it smells incredibly - of butter and strawberries. It is moist and just melts in your mouth, and berries turn into a delicious jam - I can't recommend it enough.

You'll find a list of ingredients, method and approximate nutritional value below.

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Ingredients

  • 1 kg – 1.2 kg juice fruit (I'm using 900 g strawberries and 200 g blueberries)
  • 2 tbsp (~30 g) vanilla sugar
  • 1 heaped cup (~200 g) semolina
  • 1 heaped cup (~160 g) wheat flour
  • 2 tsp baking powder
  • 3/4 cup (~150 g) sugar
  • 130 g unsalted butter

Method

  1. Prepare berries. Rinse blueberries. Rinse, pat dry and remove stems from strawberries. Divide strawberries into two equal parts according to size. Slice the half consisting of larger strawberries and cut the part made out of smaller strawberries into halves. Put the two parts into separate bowls and add 1 tbsp vanilla sugar into each. Mix gently to distribute sugar in strawberries.
  2. Into a large bowl put flour, semolina, sugar and baking powder. Stir thoroughly with a whisk.
  3. Into a greased square tin lined with baking paper (24 cm x 24 cm) put 1/3 of the dry mixture. Distribute it gently to create an even layer. Put sliced strawberries on top of the first layer and add half of rinsed blueberries.
  4. Toss the second 1/3 of dry mixture on top evenly. Create the next layer out of strawberry halves and remaining blueberries.
  5. Add the remaining 1/3 of dry mixture on top. Cover it with sliced cold butter.
  6. Bake the cake in a conventional oven preheated to 180 deg C for 60 minutes. If the top of the cake is browning too quickly, cover it with kitchen foil.
  7. Enjoy!

Approximate nutritional value

100 g

  • 220 kcal
  • Carbs: 36 g 
  • Fat: 8 g
  • Protein: 3 g
  • Fibre: 2g

1 serving (recipe makes 16 servings)

  • 206 kcal
  • Carbs: 34 g 
  • Fat: 7 g
  • Protein: 3 g
  • Fibre: 2 g

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