INGREDIENTS

1. For The Sponge:
2. 225g unsalted butter, at room temperature, plus extra for greasing
3. 225g caster sugar
4. 4 large eggs, preferably free-range or organic
5. 225g self-raising flour, plus extra for dusting
6. 1 lemon
8. For The Fresh Fruit Icing:
9. 100g fresh berries (raspberries, strawberries or blackberries)
10. 150g icing sugar

EQUIPMENT

1. Food processor
2. Bowls
3. Weighing scales
4. Wooden spoon
5. Fine sieve
6. Box grater/microplane grater
7. Paper cases
8. Muffin tins
9. 2 tablespoons
10. Cocktail stick
11. Wire rack
12. Fork
13. Teaspoon
14. Knife
15. Chopping board

See imperial conversion table

Jamie's Top Tips

1. Always make sure that your weights and measures are accurate when you are making cakes, if you get these wrong, there is a chance that your cake won’t turn out right.
3. You can always make cakes ahead of time and store them in an airtight tin, then you can ice them and finish them freshly at the last minute.
5. The secret to a light cake is to start with room temperature (soft) butter and to beat it with the sugar until it’s nice and fluffy. It’s easier in a food processor but you can get there if you’re making it without one – just beat it really well!

PREPARATION

To make your sponge:

1. Preheat the oven to 190˚C/375˚F/gas 5

2. You can make your cakes like this (by hand), or in a food processor. Beat the butter and sugar together with a wooden spoon, until very light and fluffy. Add the eggs one at a time, beating each one in well before you add the next. Sift in the flour. Finely grate in the zest of the lemon then fold the mixture together.

To Bake Your Cakes:

3. Place 18 paper cake cases into muffin tins. Use tablespoons to evenly divide the mixture between the paper cases. Put the muffin tins into the oven and bake for 15 minutes.You can check to see if the cakes are cooked by sticking a cocktail stick right into one of them. Remove it after 5 seconds and if it comes out clean they’re cooked; if it’s slightly sticky they’ll need a bit longer, so put them back in the oven for another 5 minutes, or until cooked through and golden on top. If you cook them for too long, though, they will go dry so keep an eye on them.

4. Remove the cakes from the tins and transfer to a wire rack to cool

To Make Your Icing And Ice Your Cakes:

5. Mash up 50g of your chosen berries with a fork or whiz them in a food processor. If the fruit has pips you may want to pass it through a sieve to make it lovely and smooth. Sift over the icing sugar and mix until you have a smooth paste.

6. When the cakes have cooled completely, drizzle a teaspoon of your icing over each one then top with the rest of the fruit – if you’re using strawberries, slice them up first.

NUTRITION NOTE

All of Jamie’s Food Revolution Day recipes have been written keeping the key nutrients in mind. We’ve nutritionally analysed each recipe to make sure they’re in check for calories, saturated fat and salt, to help you prepare quick, nutritious meals made with fresh ingredients. We have sorted the recipes according to different occasions, but feel free to pick and choose a selection of dishes for whatever event you have in mind, whether it is an everyday family meal or a feast for a party. Fruit and vegetables should be part of meals and snacks, and desserts are no exception. We have provided a selection of dessert recipes using different varieties of fruit, with the odd treat recipe like the summer berry pavlova thrown in, which is ok to have once in a while.