Hailing from Dundrum, Louise always had an interest in food. For 3 years Louise studied professional cookery at Cathal Brugha Street. There she discovered her ...
125 g butter (room temperature)
125 g caster sugar
2 large eggs
135 g self-raising flour
500 g mixed berries (frozen)
150 g caster sugar
2 leaves of Gelatine
300 ml juice (from the cooked berries)
sweet sherry to taste
Put all the ingredients into a bowl and beat until smooth. Then transfer into an 10” cake tin and bake for 20-30 minutes at 175C
Cool on wire tray. If preferred you can use a shop bought Madeira cake.
Place the berries and sugar in a heat-proof bowl, cover with cling film and place over a pot of simmering water.
Remove after 30 minutes and strain through muslin (use can also use a clean cotton or linen tea towel).Don’t squeeze the cloth as this will make the jelly cloudy. Allow the juice to cool slightly until it is warm to the touch.
Soak the gelatine in cold water, after a few minutes the leaves will become soft, then squeeze off the excess water. Add the gelatine to the juice liquid.