This is not your average fruit cake. This is the 4 Berry Overload Cake: a joyful, juicy celebration of summer berries in every bite.

Light sponge? Check.

Velvety vanilla custard? Absolutely.

A glossy fruit glaze? Of course.

But the real stars of the show are the berries - fresh, whole, and generously piled high - and our signature Mór Taste jam, bursting with the same fruity intensity and bringing in just enough sweetness.

It’s vibrant, bold, and a little bit indulgent - just how we like it.

Whether you’re serving it up for a summer get-together or just fancy something special with your cuppa, this cake brings the kind of flavour that makes people ask, “Did you really make this?”

The Sponge

Start with the base – light, fluffy, and full of promise.

• Preheat your oven to 180°C (160°C fan).

• Whisk together 3 eggs, a pinch of salt, and 1 tablespoon of sugar for about 5 minutes – until it’s frothy and thickened. This is where the magic begins.

• Gently fold in 90g of plain flour and 1 teaspoon of baking powder (sifted) – keep it airy.

• Pour the batter into a greased round cake tin.

• Bake for around 20 minutes until golden and springy to the touch.

Let it cool while you crack on with the custard.

The Custard

Comforting, rich, and just sweet enough.

• Bring 400 ml of milk to a boil in a saucepan.

• In a separate bowl, mix 50 ml cold milk with 40g cornflour (or potato starch) and the seeds from 1 vanilla pod.

• Add this mix to your boiling milk and whisk for about a minute until it thickens into a smooth, velvety custard.

• Set aside and allow it to cool.

The Berries

Fresh, zingy, and bursting with colour.

Wash and prep your berries – we like a mix of raspberries, strawberries, blueberries, blackberries… whatever’s in season or catches your eye.

The Assembly

Where it all comes together.

• Place your sponge on a flat plate or cake stand.

• Spread a generous layer of Mór Taste jam across the top – our 4 Berry Jam works beautifully here.

• Spoon over your cooled custard.

• Arrange your berries on top like a beautiful mess – the more, the better.

The Glaze

A glossy finish that makes the whole thing sing.

• In a small saucepan, whisk together 30g potato starch (or cornflour) with 400 ml of red liquid – we like using 350 ml red fruit tea with 50 ml apple juice to keep the sugar low but the flavour high.

• Bring to a gentle boil, stir constantly for about a minute until it thickens slightly.

• Let it rest for another minute, then spoon it gently over the berries. It’ll set into a lovely, jewel-like finish.

The Cool Down

Patience is a virtue…

• Let the cake rest at room temperature for a bit, then pop it into the fridge to chill properly before serving.