Preparation time: 15 minutes
Cooking time: 45 minutes
Serves: 6
• 500g mixed berries
• 2 tablespoons caster sugar
• 3 eggs
• finely grated rind of 2 lemons
• 1/2 cup (110g) caster sugar, extra
• 2/3 cup (100g) self-raising flour
• icing sugar, to dust
1. Preheat the oven to 180°C. Place the berries into a 7-cup capacity ovenproof dish and sprinkle with the 2 tablespoons of caster sugar. Place into the oven for 15 minutes, until the berries are bubbling.
2. Meanwhile, beat the eggs for 5 minutes with electric beaters, until thick and pale. After 5 minutes, start adding the sugar gradually, beating well after each addition. Beat in the lemon rind.
3. Sift the flour over the egg mixture and, using a large metal spoon or rubber spatula, fold in until just combined, taking care not to lose volume from the eggs.
4. Pour the sponge batter over the hot berries, and bake for 30 minutes, until the sponge is risen, golden brown and springs back to a light touch in the centre. Dust with icing sugar, and serve with cream or ice-cream.
