Raspberry and Blueberry Neopolitan Cake

AuthorBobCategoryDifficultyIntermediate

Neopolitan (or harlequin) cake originated from Naples in Italy. Traditionally it has to include 3 flavours, usually Vanilla, Strawberry and Chocolate. This is my variation on this cake including raspberries and blueberries to make the texture more moist.

Raspberry & Blueberry Neopolitan Cake

Yields10 Servings
Prep Time30 minsCook Time1 hr 15 minsTotal Time1 hr 45 mins

 168 g Margarine
 168 g Caster Sugar
 3 Eggs
 1 tsp Vanilla Essence
 4 tbsp Milk
 336 g Self Raising Flour
 175 g Frozen raspberries(Thawed)
 175 g Blueberries (Thawed)
 1 tbsp Cocoa Powder
 1 tsp Cochineal (Red Food Colouring)

1

Heat you oven to 140ºC, or Gas mark 5.

2

Line a 10" Cake tin with Greaseproof paper.

3

In a mixing machine bowl, beat together the margarine and sugar. When light and creamy, add the eggs, one at a time, and beat well. Add the milk and mix. Finally, add the flour slowly and allow to mix well.

4

Separate the mixture into three equal amounts in three separate bowls. To one bowl add the cocoa powder and mix well. To another add the cochineal and mix well. To the third bowl add the vanilla essence.

5

Take the chocolate mixture and spread evenly into the baking tin. Add the blueberries on top as evenly as you can. Then add the vanilla mixture on top of the blueberries. Now add the raspberries on top of the vanilla mixture as evenly as you can. Finally, add the strawberry mixture as evenly as you can making sure to cover all the raspberries.

6

Bake in the oven for at least 60 minutes. Check, using a knife, to see if it is cooked. If not, return to the oven for a series of 10 minutes at a time until cooked. Allow to cool on a wire tray for 45 minutes before serving.

raspberry & blueberry cake

Ingredients

 168 g Margarine
 168 g Caster Sugar
 3 Eggs
 1 tsp Vanilla Essence
 4 tbsp Milk
 336 g Self Raising Flour
 175 g Frozen raspberries(Thawed)
 175 g Blueberries (Thawed)
 1 tbsp Cocoa Powder
 1 tsp Cochineal (Red Food Colouring)

Directions

1

Heat you oven to 140ºC, or Gas mark 5.

2

Line a 10" Cake tin with Greaseproof paper.

3

In a mixing machine bowl, beat together the margarine and sugar. When light and creamy, add the eggs, one at a time, and beat well. Add the milk and mix. Finally, add the flour slowly and allow to mix well.

4

Separate the mixture into three equal amounts in three separate bowls. To one bowl add the cocoa powder and mix well. To another add the cochineal and mix well. To the third bowl add the vanilla essence.

5

Take the chocolate mixture and spread evenly into the baking tin. Add the blueberries on top as evenly as you can. Then add the vanilla mixture on top of the blueberries. Now add the raspberries on top of the vanilla mixture as evenly as you can. Finally, add the strawberry mixture as evenly as you can making sure to cover all the raspberries.

6

Bake in the oven for at least 60 minutes. Check, using a knife, to see if it is cooked. If not, return to the oven for a series of 10 minutes at a time until cooked. Allow to cool on a wire tray for 45 minutes before serving.

raspberry & blueberry cake

Raspberry and Blueberry Neopolitan Cake

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