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Boysenberry Poke Cake
You’ll impress everyone when you add this clever poke technique to your cake baking skills. But don’t worry, it’ll be our secret just how easy it is! This delicious combo of boysenberries and cream is a winner every time.
- Preparation Time:
- 15 minutes
- Cooking Time:
- 50–60 minutes
200g butter, softened
1 cup caster sugar
2 cups self-raising flour
1 tsp finely grated lemon zest
1/4 cup lemon juice
1/4 cup milk
300ml cream, whipped, for topping
425g can Wattie's Boysenberries in Syrup
1 Tbsp cornflour
Preheat the oven to 180°C (conventional bake). Great and line the base of a 20 cm round springform cake tin with baking paper.
Using an electric beater, cream the butter and caster sugar until light and fluffy. Add the eggs one at a time, beating well between each addition. Sift in the self-raising flour and fold until combined. Fold in the lemon zest and lemon juice then fold in the milk.
Pour the batter into the prepared cake tin and bake for 50–60 minutes or until a skewer inserted into the middle of the cake comes out clean. Set aside in the tin for 15 minutes to cool slightly.
To prepare the Boysenberry Sauce: Put the Wattie’s Boysenberries in Syrup into a small saucepan and mash roughly with a fork. Bring to the boil then simmer for 5 minutes to reduce the syrup slightly. Combine the cornflour with 1 tablespoon of cold water, add to the boysenberries and cook, stirring, for 2 minutes or until the sauce boils and thickens. Cool slightly.
Using the handle of a wooden spoon, poke holes in the top of the cake, 3 cm apart. Spoon approx. half of the Boysenberry Sauce into the holes, using the wooden spoon handle to help push the sauce to the bottom of each hole. Set the cake aside in the tin to cool completely.
Remove the cake from the tin and place onto a serving plate. Spread the whipped cream over the top of the cake and drizzle over the remaining Boysenberry Sauce. Cut into slices to serve.
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