Clotted Cream Berry Trake Bake

Clotted Cream Berry Trake Bake

This quick berry bake is a delicious afternoon treat complete with a clotted cream lemon drizzle its rather moreish with a cup of tea!


For the cake

2 cups of any frozen berries

Rind of 1/2 lemon

2 eggs

125g softened unsalted butter

250g plain flour

125g soft brown sugar

113g Roddas clotted cream

1 tsp baking powder

1/4 tsp vanilla extract


For the drizzle

2 heaped tablespoons of clotted cream

juice of half a lemon

80-100g icing sugar

Preheat the oven to 180c

Line a 20cm by 20cm tin with grease proof paper (scrunching the paper up into a ball then smoothing into the tin will help it lie flatter)

Add butter and sugar in a mixing bowl and beat until light and fluffy

Add eggs, vanilla, flour, sugar and baking powder and beat again for a few minutes

Add the grated rind of half a lemon and the clotted cream, mix again until incorporated

Add in one cup of frozen berries and stir until mixed through

Place in the lined baking tin and level with a spatula or back of a spoon

Add the rest of the mixed berries to the top of the mixture and press down slightly to embed them in

Bake for 25 minutes at 180c

Turn the oven down to 160c and bake for a further 15 minutes until a metal skewer comes out clean and the top is light golden brown.


For the drizzle

Add the lemon juice to the clotted cream and stir to incorporate

Sieve the icing sugar over the top and gently stir in, adding a little more if its not quite thick enough (it should have a thick double cream consistency)

wait until the cake is fully cooled before drizzling all over the top of the cake




Back to recipes!

Time: 50 minutes
Makes: 10-15 slices

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