How to make
For the marmalade, put the blueberries and raspberries in a saucepan with the sugar and lemon. Let them boil and when the fruit soften, mash them with a fork or a potato press. Leave them on low heat for another 5-8 minutes or until the marmalade has reduced to 1/3. Remove the saucepan from heat and let it cool, then it will thicken even more.
In a bowl, beat the melted butter with the yogurt, eggs, sugar and vanilla. Add the flour, soda, baking powder and salt. From the confectionery cream separate 1/2 cup. Stir the mixture, until all the ingredients are well combined, then slowly add the cream and milk, by stirring constantly.
Pour the mixture into a greased and floured baking pan or lined with baking paper. About 1/2 - 3/4 of the marmalade is added to the mixture using a spoon.
With a knife or a toothpick, gently stir to different sides to distribute and make it patterned. If desired, a few whole fruit can be placed in places for the homemade syrup cake.
Bake the fruit cake in a preheated oven at 340°F (170°C), until it is fully baked. When ready, take it out and leave it to cool completely.
For the syrup, squeeze the juice of 1/2 lemon and mix with 1 tbsp. of sugar. Stir, until the sugar has completely dissolved. Use a spoon to pour the syrup over the cake.
The remaining cream is whipped and spread on top. The remaining marmalade is spread over it in places and mixed again with a knife or a toothpick.
This Syrup Cake with Blueberries and Raspberries is the best!
