Boysenberry Poke Cake
Preparation time15 mins
Cook time50 mins
- Butter, softened - 200 g
- Caster sugar - 1 cup
- Eggs - 3
- Self-raising flour - 225 g
- Finely grated lemon zest - 1 tsp
- Lemon juice - 1/4 cup
- Milk - 1/4 cup
- Can Wattie's boysenberries in syrup - 425 g
- Cornflour - 1 Tbsp
- Cream, whipped - 300 ml
Preheat the oven to 180°C and line a 20cm round cake tin with baking paper.
Place the butter and caster sugar in a bowl and beat with an electric mixer until the mixture is light and fluffy. Add the eggs one at a time, beating well between each addition. Sift in the flour and fold until combined. Fold in the lemon zest and lemon juice then fold in the milk.
Pour the batter into the prepared cake tin and bake in the preheated oven for 50 to 60 minutes or until a skewer inserted into the centre of the cake comes out clean. Set aside for 15 minutes to cool slightly.
Meanwhile, prepare the Boysenberry Sauce. Place the boysenberries and syrup into a small saucepan and mash roughly with a potato masher. Bring to the boil then simmer for 5 minutes to reduce the juice slightly. Combine the cornflour with 1 Tbsp water, add to the boysenberries and cook, stirring, for 2 minutes until the sauce boils and thickens. Cool slightly.
Using the handle of a wooden spoon, poke holes in the top of the cake at 3 cm intervals. Spoon approximately ½ of the Boysenberry Sauce into the holes, using the wooden spoon to help push the sauce to the bottom of each hole. Set the cake aside to cool completely.
Remove the cake from the tin and place onto a serving plate. Spread the whipped cream over the top of the cake and drizzle over the remaining Boysenberry Sauce. Cut into slices to serve.