There is a perception that oil-based cakes are healthier than those which employ the valuable work of our dearly departed friend (butter…have you forgotten her already) and while I do agree with them being lower in saturated fats, these recipes tend be higher in sugar and raising agents (mmm delicious raising agents my favourite)…So while these recipes are an excellent way to enjoy cakes a with a little less fat-guilt, be mindful that you are ultimately still eating cake.

Did I just bad mouth a recipe before sharing it? It’s delicious OBVIOUSLY. But let’s just not get it twisted, she may not be a classic butter cake but she’s still a cake. A naughty, delicious cake.

RECIPE:

MIXED BERRY COMPOTE

• 330g FROZEN MIXED BERRIES

• 100g CASTER SUGAR

SOUR CREAM CAKE BATTER

• 170g PLAIN FLOUR

• 185g CASTER SUGAR

• 40g LIGHT BROWN SUGAR (You call use all caster sugar in this recipe, this just adds another fun flavour note if you have the sugar easily available)  

• 3g BICARB POWDER

• 3g BAKING POWDER

• 130g SOUR CREAM

• 80ml WATER

• 50ml RAPESEED OIL (Giving us this lovely YELLOW hue, both other oil work just as well. Use you own palette and cupboards to decide!)

• 2 WHOLE MEDIUM EGGS

SOUR CREAM CHANTILLY  

• 150g SOUR CREAM

• 15g ICING SUGAR

• 300ml DOUBLE CREAM

BEFORE YOU START…

• Preheat your oven to 160c° (170c° for less powerful ovens)

• Grease and line a standard loaf tin. Set aside.

METHODS:

FOR THE MIXED BERRY COMPOTE…

Combine everything together and cook on a low heat in a pan until the sugar has dissolved and all the juices start to seep from the fruit. At this point, pass through a sieve to extract those juices. Return the compote to the pan and finish cooking until thickened. Leave to cool while you make and bake your sponge.

FOR THE SOUR CREAM CAKE BATTER…

Weigh all the dry ingredients together, mixing to ensure everything is evenly combine. Set aside while you weigh out your wet ingredients.

Whisk everything together until smooth. Gradually add to the dry ingredients, mixing by hand, preventing any lumps. Decant int the loaf tin and bake for 30-35 minutes until golden and risen - it should take between 30-40 minutes but always check. 

 Once the sponge has cooked, take the reserved syrup from the compote and use it to brush all over the top of cake, use all of it and ensure it soaks nicely into the sponge. Leave to cool completely before removing from the tin.

FOR THE SOUR CREAM CHANTILLY…

Sieve the icing sugar and combine with the sour cream. Mix until smooth and use to top the cooked and cooled sponge.

TO SERVE: Once your sponge has completely cooled, portion up and serve alongside the chantilly and compote.