Summer Berry Cake

Summer Berry Cake

Serves 8-10

Use whatever Summer berries are in season!

  • 1 Arrowhead Mills Organic Vanilla Cake Mix
  • Grated rind of one lemon
  • 2 cups of combine strawberries, hulled and sliced, raspberries and blueberries  (make sure to use fresh fruit as frozen berries may make the cake too moist).
  • 1/2 cup raspberry jam
  • 1 tablespoon of cassis
  • 1/4 cup slivered almonds lightly toasted
  1. Preheat oven 350°F
  2. Butter a 91/2 inch spring form cake pan.
  3. Mix cake mixture according to package instructions.
  4. Combine lemon rind with cake mix and spread 1/2 the mixture into the prepared pan. Arrange berries over the batter in a neat circle. Pour the remaining batter over the berries and smooth evenly. Bake for 50-mins to 1 hour or until wooden tester comes out clean.
  5. Let cake cool in pan for 15 minutes, remove outer ring from spring form pan.
  6. In a small pan combine the jam and cassis with a wooden spoon and melt over a low heat. Brush the warm jam glaze all over the top and sides of cake. Sprinkle over toasted Almonds and serve at room temperature with sweetened whipped cream.