Ingredients

  • 310 ml (1 1/4 cup) of sugar
  • 500 ml (2 cups) of frozen wild fruits mix
  • 250 ml (1 cup) of flour
  • 125 ml (1/2 cup) of soft butter
  • 3 eggs
  • 10 ml (2 teaspoons) of cornstarch
  • 5 ml (1 teaspoon) of baking powder
  • 5 ml (1 teaspoon) of vanilla
LeeksFind our bag in yourlocal grocery store

Preparation

  • Preheat oven at 190ºC (375ºF). Butter a round mold of 20 cm (8 inches).
  • In a bowl, mix 125 ml (1/2 cup) of sugar with frozen wild fruits and cornstarch. Pour in mold.
  • In a second bowl, mix flour with baking powder and if desired poppy seeds.
  • In a third bowl, cream butter with rest of sugar. Add one by one eggs then vanilla. Gradually add dry ingredients.
  • Divide paste in the mold and equalize. Oven bake 40 to 45 minutes.
  • Remove of oven and cool down for 5 to 6 minutes. Set upside-down the cake in a serving plate.

Chef's notes

Advertisement