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Image credit: @i_am_natia

 As we find ourselves embracing the timeless joys that connect us to nature's wonders, we are delighted to bring you a mouthwatering treat that resonated recently with our Instagram community and encapsulates the slow lifestyle that we practice embodying here at Daughter.

Behold a 2-layer vanilla cake, sweetened cream effortlessly poured across its surface, celebrating the beauty found in handmade imperfections. But what truly sets this cake apart is its natural, unpretentious decoration – a ring of fresh thyme stems gracefully encircling the top, cradling a sumptuous mound of plump, fresh blueberries and blackberries. It's a sight that evokes a sense of nostalgia, reminiscent of a time when life's pleasures were savoured and celebrated without haste.

Just like our ethically made pieces, this cake embraces the ethos of longevity. Crafted with love and attention to detail, it mirrors our commitment to creating keepsakes that can be cherished for years and passed on to loved ones, creating lasting memories.
As we share the recipe for this delectable creation, we invite you to revel in its simplicity and ponder its connection to elements of your own life, as well as our brand's philosophy, at Daughter. It reminds us that true beauty lies in embracing the essence of each element, allowing quality and nature's bounty to speak for themselves.

Vanilla Cake with Cream and Berries


175g (6oz) margarine or softened butter
175g (6oz) caster sugar
3 large eggs
175g (6oz) self-raising flour, sifted
1tsp baking powder
1tsp vanilla extract
pinch of salt


Step 1
Heat the oven to 180°C (gas mark 4). Lightly grease an 18cm (7in) round cake tin with a little extra butter or margarine and cut a piece of greaseproof paper or non-stick baking parchment to fit the base of the tin.
Step 2
Place all the ingredients into a large mixing bowl and beat with a wooden spoon or a hand-held mixer for 1 minute, or until just combined. It's important not to beat the batter too much - just until smooth.
Step 3
Transfer the mixture into the baking tin, smooth the top and bake on the middle shelf of the oven for about 45-50 minutes. The cake is cooked when it looks well risen and golden; the top should spring back when lightly pressed. Alternatively, insert a skewer into the centre of the cake - it should come out clean.
Step 4
Let the cake sit in the tin for 5 minutes, then gently run a knife around the edge and turn it out onto a wire rack to cool.


300 ml (10 fl oz) single cream (pouring cream / whipping cream)
2 tbsp powdered sugar
1 tsp vanilla


Combine chilled cream, sugar and vanilla in a mixing bowl. Whisk on medium speed until thickened.


Allow the cake to cool. Then use a serrated knife to cut horizontally through the middle of the cake, creating two even sized layers.
Spread a generous layer of the cream between the two layers of cake,
then cover the top of the cake with additional cream and a heaped serving of  mixed berries.
Optional: add stems of fresh thyme or sprigs of mint for additional colour and fragrance.


Image credit: @i_am_natia

August 31, 2023 — Lauren Rutter

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