Summer Berry & Cream Cheese Ring Cake
makes about 18 slices
For the cake
350g unsalted butter at room temperature
350g caster sugar
1tsp vanilla extract
450g plain flour
2tbsp + 2tsp baking powder
a pinch of salt
280g cream cheese, at room temperature
250g mixed berries; blueberries, blackberries & raspberries, plus extra to decorate
For the icing
600g icing sugar
100g unsalted butter, softened
250g cream cheese, cold
Preheat the oven to 170°C. Grease and lightly dust a deep 25cm ring mould (alternatively, split the mixture between 2x25cm round cake tins and take 10mins off the cooking time).
Cream together the butter and sugar until pale and fluffy. Add the eggs 2 at a time, mixing well with each addition. Beat in the vanilla. Next, add the flour, baking powder and salt. Stir until well mixed. Fold in the cream cheese and mix until the cake batter is smooth. Finally, gently stir in the berries until well distributed.
Pour the mixture into the ring mould and smooth the batter evenly around the tin. Bake for about 50minutes, or until a skewer inserted into the centre of the cake comes out clean.
Leave the cake in the tin for 10minutes before turning out upsidedown onto a cooling rack.
Next, make the icing. Beat all of the ingredients together with a handheld whisk for 3-4 minutes until it is smooth and fluffy. Do not beat for longer than 5minutes else it will become sloppy.
When the cake is completely cool, spread the icing over the cake, decorate with berries, & sprinkle with icing sugar.
For the best results, keep this cake refrigerated (or consume within a couple of days).