Berry ripple cake

Step 1

Preheat oven to 160°C. Spray a 25cm fluted ring pan with oil spray.

Step 2

Place the butter and sugar in the bowl of an electric mixer and beat until pale and creamy. Gradually add the eggs, one at a time, and beat well after each addition. Sift the flour over the butter mixture and fold through along with the milk.

Step 3

Place the berries in a clean, dry bowl and mash with a fork. Fold into the cake mixture. Spoon the mixture into the prepared pan, smoothing the surface with a palate knife.

Step 4

Bake for 1 hour or until a skewer inserted into the centre comes out clean. Set aside in the pan to cool slightly before turning onto a wire rack to cool completely. Slice and serve with extra berries and thick cream.