Procrastination seems to be a bit of a trend at the moment, however last week’s procrastination had productive intentions. And so the writing of this post was put off as I took broom to hand and headed to Clapham Junction to help with the clean up in the aftermath of the London riots.
So although the cake is long gone – devoured gluttenously by my other half and I – I thought it a shame not to share it. With summer firmly in full swing, the idea for this cake came from a recent trip to a pick-your-own-fruit and veg farm in Surrey. I can’t remember the last time I giggled so much and behaved like a five-year-old – running from bush to bramble picking
and eating sun blushed raspberries; fat, juicy blackberries; ruby-red cherries; strawberries and sunflowers. And yes, I went slightly overboard and picked far too much. I have added a slight twist to the filling by adding meringue mixture to the cheese which results in a cake that is super light and fluffy.
I think this cake could be made with either raspberries or blackberries – but for me, raspberries work better as they are less tart. The brownie biscuit base comes from Smitten Kitchen – and is one I’ve been wanting to try for a while. Simply cut and bake whatever left over base dough there is – they make scrumptious cookies. However, if you don’t want excess dough for cookies halve the ingredients below.