From the kitchen of One Perfect Bite...It is hard to believe that a cake this simple to make can be so delightful to eat. It is not too sweet, so I fear it will disappoint those who have an insistent sweet tooth, but the rest of you will be in dessert paradise. As you can tell, I really liked this cake and stop just short of saying it made my socks go up and down, The reason for my hesitation is that I find seeds in this type of dessert off-putting. The berries that are available now have seeds in them and they are not consistent in their sweetness or their size. I used the full component of berries suggested in the recipe, but I certainly did not end up with the garnet strewn gem shown in the magazine which you can see here. It is important that the berries you use be frozen. The batter for this cake is almost clay-like and soft berries would be mangled when you fold them into the cake. I am going to make the cake again next week with frozen strawberries and when marionberries and sweet cherries come into season I'll give it yet another try. I really, really like this cake. It is moist and has a soft, lovely crumb that I find most appealing. While it will keep nicely for two days, I prefer the texture of the cake the first day it is made. I do hope you'll give it a try. It makes a unique tea table addition and it would be perfect for Mother's Day, which will be here soon. Here is how the cake is made.
