Recipe: Michael Van de Elzen’s Blackberry Cake

This easy cake, studded with frozen blackberries, is topped with icing sugar and sliced stonefruit. 

Recipe: Michael Van de Elzen

Serves: 6
Prep time: 5 minutes
Cooking time: 1 hour


1 cup oil (Mike recommends extra virgin avocado oil, pure olive oil, grape seed oil or sunflower oil)
2 cups plain flour, sifted
1 ½ cups light brown sugar
1 tsp vanilla paste
3 eggs, beaten
1 tsp baking powder
1 tsp sea salt
1 cup milk
Grated zest of 1 lemon and 1 orange
1 cup frozen blackberries

To garnish:
6 strawberries, cut in half
1 plum, peach and nectarine destoned and cut into segments
3 tbsp pomegranate arils
Icing sugar for dusting


Preheat oven to 170*C. Lightly spray a 23cm cake tin, using a piece of greaseproof on the bottom.

In a medium bowl combine the flour, brown sugar, baking powder, salt. Then in another bowl combine the oil, milk, eggs, lemon and orange zest, vanilla paste.

Finally fold through the frozen blackberries and pour mix into the cake tin. Bake for approx 1 hour or until a toothpick removes cleanly from the center of the cake. Remove from cake tin and rest on a cake rack for 15 minutes.

To serve, place the cake onto a cake stand and garnish with the remaining fruit and dusting with icing sugar.

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