Fancy cakes are for fancy patisseries. I think at home you can't beat a simple cake, made well, using some delicious fresh ingredients.
90g caster sugar
90g plain flour
30g unsalted butter, melted
For the topping
300ml thickened cream
1 vanilla bean, scraped (or equivalent in vanilla paste)
40g caster sugar
2 cups mixed berries
1 tbsp icing sugar, for dusting (optional)
1. Heat a fan-forced oven to 180C (or 200C conventional, which I prefer for baking) and line a 20cm tin with paper. Beat the eggs and caster sugar together until thick and fluffy. Sift the flour in and fold gently until combined. Remove ½ a cup of the mixture, mix with the melted butter, then add back into the main mixture and fold to combine. Place the mixture into the tin and gently tap the base against a benchtop to remove any large air bubbles.
2. Bake the cake for 30 minutes until golden brown and a skewer inserted into the centre comes out clean. Allow to stand in the tin for 10 minutes, then turn out onto a rack to cool completely.
3. Whip the cream, vanilla and caster sugar together until soft peaks form and top the cake with the cream. Scatter with berries and dust with icing sugar, if using, to serve.
Serve with: Adam Liaw's prawn and tomato spaghetti
Find more of Adam Liaw's recipes in the Good Food New Classics cookbook.