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12 Pieces
Total Time: 1hr 15min
Recipe By: Diana Henry

Summer Berry Cake With Rose Geranium Cream

Ingredients

  • 325g butter, at room temperature, plus extra for the tins
  • 425g caster sugar
  • 2 tsp almond extract
  • ½ lemon, finely zested
  • 250g plain yogurt
  • 4 large eggs, at room temperature
  • 375g self-raising flour
  • 225g ground almonds
  • 200g mascarpone
  • 300ml double cream
  • 1 tbsp lemon juice
  • icing sugar, to taste, plus extra for dusting
  • 1-2 tsp rose geranium water or rose water, to taste (see tip, below)
  • 800g summer berries (raspberries, blackberries, redcurrants, blackcurrants, hulled strawberries and loganberries)
  • 4 tbsp caster sugar
  • rose geranium flowers or other edible flowers

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