Get involved in celebrating Her Majesty’s historic reign with this very special Jubilee cake. A wonderfully light sponge, with an impressive fruit and crunchy sugar topping will definitely get everyone’s approval at your street party. Decorating with strawberries and blueberries will create the most beautiful, and delicious, Union Jack flag to really celebrate this special occasion. Try serving this Jubilee Cake with a spoonful of vanilla ice cream, perfect on a sunny day!
This recipe uses Mellow Yellow Rapeseed Oil which is low in saturated fat and high in Omega 3, making this recipe ideal for a healthy and balanced diet. Simply click here to find your nearest stockist.
250g plain flour
1 ½ tsp baking powder
½ tsp salt
80g Mellow Yellow Rapeseed Oil
175g caster sugar, plus 1 ½ tbsp for sprinkling
1tsp vanilla extract
150g strawberries, hulled and cut into small cubes
Preheat your oven to 180°C (160°C) and line a 9inch cake tin with baking paper.
In a bowl, mix together the flour, baking powder and salt, set aside.
In a large mixing bowl, combine the oil, sugar, egg, vanilla extract and 10ml of milk. Whisk very well for a few minutes using a hand mixer.
Gradually add the flour mixture, alternating with the milk, little by little, whisking in between each addition until smooth.
Transfer your cake mixture to your lined cake tin.
Arrange your strawberries and blueberries on top to form the Union Jack flag shape, covering the whole of the cake.
Sprinkle 1 ½ tbsp of caster sugar over the top of the strawberries and blueberries.
Bake for 10 minutes, then lower the oven temperature to 160°C and bake for 50 minutes - 1 hour, or until a skewer comes out clean.
Leave in the cake tin on a wire rack until completely cool, then tip out and serve.
Store in an airtight container in the fridge and enjoy at room temperature, within 3 days.