Grandma’s Berlin Cake

This recipe is from my Grandma’s handwritten recipe book. Unfortunately there is no method, baking time or size of tin needed! So it was a bit like doing a technical challenge on GBBO. I used my baking instinct and ended up with a really tasty cake. I am not sure why it is called a Berlin cake but that’s what my Grandma called it in her recipe book.

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Start by preheating the oven to 140 degrees centigrade (120 fan) then line and grease the bottom and sides of two 6” deep baking tins.

Put the butter and sugar in the bowl of a stand mixer and cream until light and fluffy.

Gradually add the eggs until combined. Then add the flour, baking powder and ground almonds until everything is incorporated. Finally add all the remaining ingredients and mix again.

Divide between the two prepared tins and level.

Bake for 4 hours or until the cake tester/ skewer comes out clean.

Grandma's Berlin Cake

Sarah's servings: 16

Sarah's skill: Easy

Baking time: 4 hours

Ingredients:

225g Butter

235g Light brown sugar

4 Large eggs

340g Plain Flour

1/2 tsp Baking powder

115g Ground almonds

55g Angelica

115g Sultanas

115g Glacé cherries

115g Crystallised ginger

115g Crystallised pineapple

Zest of an orange

Method:

1. Preheat the oven to 140 degrees centigrade (120 fan).

2. Line and grease the bottom and sides of two 6” deep baking tins.

3. Put the butter and sugar in the bowl of a stand mixer and cream until light and fluffy.

4. Gradually add the eggs until combined.

5. Then add the flour, baking powder and ground almonds until everything is incorporated.

6. Finally add all the remaining ingredients and mix again.

7. Divide between the two prepared tins and bake for 4 hours or until the cake tester/ skewer comes out clean.

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Sarah’s extra slice…….

Angelica can be bought on-line quite easily - I got mine from grape tree foods.

The tins I used were 6” and fairly deep.