When it comes to cake I’m the kind of girl who will go for the simple sponge rather than the double cream chocolate fudge cake. Don’t get me wrong, there’s nothing wrong with cakes, creamed and iced to oblivion. However, nothing beats a moist sponge cake, especially when paired with creamy custard and fresh summer fruit. And that is why I ended up making this cake twice in one week.
Although not the most attractive piece of baking it was a real hit with everyone at work and generally anyone who tried it. - When it came to round two, it ended up being the mister’s birthday cake… and he was well chuffed, having it for breakfast, lunch and dinner (because you’re allowed to have cake for every meal on your birthday ;))
You will have to try this. It’s the ultimate spring/summer cake and lends itself perfectly for picnics and barbecues.

COOKS 90 mins


  • 300ml ready made custard
  • 300g fresh or frozen berries (defrosted), you can use any berries you like, blueberries, blackberries, raspberries or cherries
  • 250g unsalted butter
  • 250g caster sugar
  • 4 large eggs
  • 250g plain flour
  • 2tsp baking powder
  • 125ml milk
  • 4 tbsp brown sugar
  1. Preheat the oven to 180˚C. Grease and line a 23cm/9inch round cake tin.
  2. Mix half your crushed berries into the custard until well combined.
  3. In a separate bow or food mixer, beat the butter and sugar until creamy. Now add the eggs, one by one until smooth and mixed thoroughly.
  4. Stir in the flour, baking powder, milk, and the remaining crushed berries.
  5. Pour half the mix into the cake thin then add the custard on top. Make sure you leave a 2cm edge around and only pour the custard in the middle. Now top with the remaining cake mixture.
  6. Sprinkle with the brown sugar and bake for 90mins. The baking time can vary slightly depending on your oven. Check by inserting a wooden skewer into the middle. If it comes out clean it’s done.
  7. Make sure you leave your cake to cool for about 1 hour. I mean seriously, leave it… don’t try to take it out or you’ll break it (yep, I did that).
Once cool, remove from the tin and demolish, with a nice cuppa of course. Yuuum!

Custard and Summer Fruit Cake recipe taken from Simon Rimmer and adapted by Etta.