Berry Striped Cake

"The key feature of this cake is of course the presentation of the berries. So often cake with soft fruit completely hides it in the folds of the batter, only for a single berry to peek here and there, or becoming a blurry smashed layer. This is lovely, the sooner served after leaving the oven the better, as with time the berries start to leach juice a bit and the thing looks much messier. Fancy patterns can be applied and the berry assortment is entirely ad lib. The pastry is really lovely too, and the buckwheat flour adds a lot of value."

Preparation Time10 min

Cooking Time30 min