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Iceland Supermarket shares its fabulous, budget-friendly recipe for the perfect street party cake using frozen ingredients! Serves: 6-10. Total prep & cooking time: approx. 50 mins.

Ingredients

For the cake

• 300g softened butter

• 300g self-raising flour

• 300g silver spoon caster sugar

• 1 tsp vanilla extract

• 6 medium eggs

• 150g Raspberries

For the topping

• 200g softened butter

• Blueberries

• 450g silver spoon icing sugar

• Raspberries

• 1 tbsp Milk

Method

1. Heat the oven to 180°C (fan oven 160°C, gas mark 4). Grease a 30 x 25cm tin and line with baking paper.

2. Place the butter in a large mixing bowl and add the sugar. Beat together with an electric mixer until the mixture is light and fluy.

3. Add the eggs one at a time, adding a spoonful of the flour if the mixture starts curdling.

4. Fold in the remaining flour until you have a soft, smooth cake mix.

5. Stir in the vanilla extract. Carefully fold in the raspberries.

6. Spoon the mixture into the cake tin and bake for 25-35 minutes until golden and risen. Check the cake is cooked through by inserting a skewer in the middle of the cake and when it is ready it should come out clean.

7. Cool in the tin and then transfer onto a cooling rack and leave to cool completely.

8. For the topping, beat together the butter and a quarter of the icing sugar in a large bowl until soft. Add the remaining icing a little at a time and beat until smooth.

9. Add a little milk and beat the mixture until creamy and smooth. Spread the butter icing over the top and sides of the cake.

10. Find a picture of the Union Jack flag and recreate the pattern using a selection of blueberries and raspberries.

Recipe and photo courtesy of the Eden Project