Berry cake (Gâteau aux baies) from Gâteau: The Surprising Simplicity of French Cakes (page 52) by Aleksandra Crapanzano

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Notes about this recipe

  • Eat Your Books

    Can substitute blackberries for raspberries, and cake flour for all-purpose flour.

  • fultre on April 20, 2026

    Made this twice—first with AP flour, 2nd with cake flour. Interestingly we loved it the first time—moist, somewhat dense crumb, lovely hint of citrus from the limoncello and jammy berries. However the cake flour version was ho-hum—too fluffy, almost dry; I won’t go that route again. Both times I used homegrown frozen raspberries (I think I could increase by 1/4-1/2 c) and used a mix of nonfat Greek yogurt and whipping cream since I didn’t have crème fraiche. Cooked 5-10 less than minimum time. The outside got fairly brown but not burnt/dry using the springform pan.

  • jenmacgregor18 on May 05, 2024

    I subbed sour cream and used frozen raspberries. It took longer to bake with the frozen berries and I had to cover the top with foil as it was getting dark. It was still not set in the middle at 60 minutes. It took 70 overall. But the result was a delicious cake. Moist. Rich, but not overwhelmingly so. Not too sweet. Great lemon and raspberry flavor throughout. The author notes that the crumb is best on the day it's made. It does have a lot of moisture so storage in the fridge will be needed for leftovers. Edit: holds up well in the fridge.

  • Kinhawaii on May 14, 2023

    Nice moist cake, lighter fruit than other cakes I’ve made, so more fruit on the side served with it as suggested would improve its appearance for guests & would accommodate others who would like more. I think it’s tasty as is. Edges had a nice crunch. Unfortunately when I took it out to test it at 55 minutes my center sunk & never recovered -I guess I could have hidden it with the whipped cream which was also suggested. It filled the springform pan & took 60 minutes for me. I used mostly blueberries & added some macerated diced strawberries.

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