Blackberries are native superfoods, as they are full of healthy ingredients: Antioxidants protect our cells from premature aging and keep us young for so long. Contained iron stimulates blood formation and ensures healthy oxygen transport in the body. Thanks to the fibre pectin, they do our stomach good and can lower blood fat levels. The raspberries and wholemeal flour also contain plenty of fibre, which helps our digestion and gives us a long-lasting satiety.
The summer berries are in season at the same time as apricots, so you can use fresh apricots for even more freshness. Wash them, halve them, stone them and then use them as indicated in the fruitcake recipe. The sheet cake tastes just as delicious with peaches, gooseberries or currants.
- For the batter
- 200 grams
- 150 grams
- 2 packets
- 250 grams
- 2 teaspoons
Grease the baking tray with oil. Rub lemon peel and then squeeze the juice out.
For the batter, mix the margarine with sugar and vanilla sugar until fluffy and gradually stir in the eggs. Then add in the lemon juice and mix.
Mix the pastry flour and baking powder together and then sift. Add the flour mixture and half the lemon zest to the egg mixture and fold in gently. Transfer the batter to the baking tin and bake 175°C (fan: 160°C, gas mark 2) (approximately 350°F) for 20 minutes. Remove from the oven and allow to cool. Once cooled, remove the cake from tin.
For the icing, drain apricots and rinse the berries. Whip the cream with cream stabilizer, vanilla sugar and remaining lemon zest until stiff. Spread the cream mixture evenly over the baked cake and top with apricot and berries. Take off the orange peel and cut in thin strips. Spread the orange peel on top.