Sugared fresh fruits as well as fruits with sour cream and whipped cream have always been very popular with Ukrainians. Desserts like this light and luscious berry cake make it easy to understand why!
The best berries to use in this recipe are strawberries, raspberries and blueberries or cherries. Other fruits can also be used, such as thinly sliced plums, peaches, apricots, nectarines, pears, apples or chopped rhubarb.
This week's recipe:
Summer Berry Cake
4 cups flour
1 cup sugar
½ tsp baking soda
1 cup butter, softened
1 cup yoghurt
1 large egg, beaten
2 two lbs berries (your choice)
¼ cup flour
1 cup sugar
Icing sugar for dusting
Mix 4 cups flour with the baking soda. Set aside.
In another bowl cream butter and sugar until fluffy. (You can adjust the sugar to your taste.)
Add beaten egg and yoghurt to the butter-sugar mixture. Mix thoroughly and combine with the dry ingredients.
Press dough onto a generously buttered jellyroll pan (or similar). Flatten dough with the palm of your hand.
For the topping, toss two pounds of berries (of your choice) or chopped fruit with ¼ cup flour.
Cover the dough with the berry or fruit mixture, and sprinkle with sugar. Again, you can adjust the sugar according to your taste and/or the sweetness of the fruit. (You would likely want to use more sugar with rhubarb than with, e.g., blueberries.)
Bake in a pre-heated 350ºF degree oven for 40-50 minutes. When cooled, dust with icing sugar and serve with ice cream. (Serves 8.)