Red Berry Cake

I found this recipe in the most popular Swiss cooking magazine. Betty Bossi. It’s the kind of magazine (and books) my grandmother had already used and which has established itself as THE cooking and baking magazine in Switzerland. Founded in 1956, the idea is based on the American Betty Crocker, a free product magazine. And the funny thing is, when I lived in England some Swiss people I knew even imported it. It is that popular.

IMG_6628   IMG_6635

So the reason for baking this cake is, that two girls I had worked with are now leaving for another post. I volunteered to bake something for their aperitif (that’s what we do here when someones is leaving, drinking and snacking) but they had already plenty in stock. So I just brought this to work yesterday – as a “last goodbye cake”. As sad as it is to see those two cheerful girls leaving, as happy I am to participate in yet another Fiesta Friday. It’s already number 25. Can you believe it? Time really flies and I’d like to thank Angie for being such a wonderful host. Every week I look forward to the tasty dishes my fellow bloggers showcase. It’s a feast! If you don’t know what I am talking about, you ought to pop over to the Novice Gardener’s blog and have a look yourself. You won’t regret it. I promise!


Red Berry Cake

  • Servings: 16
  • Difficulty: easy
  • Print

200g soft butter
200g sugar
1/4 tsp salt
4 eggs
2 tbsp lemon juice
200g flour
100g grounded almonds
1 tsp baking powder
270g redcurrants
105g raspberries

1. Combine butter, sugar and salt.
2. Mix one egg after another into the mixture.
3. Add the lemon juice.
4. Add flour, almonds and baking powder and mix well.
5. Add the berries and mix carefully.
6. Add the batter into the baking tin.

Place in the preheated oven at 180° for about an hour.


I must say, they cake was fantastic. It’s moist and refreshing and it makes the most of all the fantastic summer goodness that is available right now. When it is sweltering hot outside, the last thing I want to eat is a filling, dense cake or even worse, something hot! I just can’t bear it. To be honest, I believe I was mixed up as a baby. I am definitely a child of the north (Winter is coming)! Autumn and Spring? Yes, please!






45 thoughts on “Red Berry Cake

  1. Pingback: The Wizarding World of Harry Potter | Fiesta Friday #25 | The Novice Gardener

  2. Hi Martina. Well, this is a beautiful cake for this time of the year! It’s so fresh and colourful and the tang of those berries is just enticing. I have to admit that I am imagining it with a lovely scoop of fresh vanilla ice-cream! Hmmm, maybe one of the guests will bring some tonight. I know we have many avid ice-cream makers in the group! Thanks so much for bringing this and enjoy the soiree! 😀


  3. I made a cake last autumn with a glut of hedgerow blackberries. I bet this recipe would work really well with blackberries too.
    How many eggs did you use? Just wondering if I could ‘veganise’ this 😉


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