Easy recipe: Blueberry and strawberry cake

2 large eggs, beaten

100g of self-raising flour

1 teaspoon baking powder

50g blueberries

50g strawberries, chopped

For the topping:

50g strawberries

50g blueberries

250g icing sugar

What to do:

For the cake:

Heat the oven to 180°C and grease and line a 7-inch cake tin. I used a Bundt cake tin.

Place all the ingredients in a bowl and beat well until blended and smooth. Spoon into the tin and smooth the top. 

Bake for 35-40 minutes. Insert a clean wooden skewer into the centre of the cake. It should come out clean when the cake is ready.

Turn the cake onto a cooling tray and leave it to cool.

For the topping:

Blend the berries and pour the mixture into a bowl. Add the icing sugar and mix well with a spatula, until smooth. Pour evenly over the cake and let it set.

Garnish with the extra blueberry and strawberry, and serve as a dessert.

Enjoy!