Raspberry ‘bubble’ cake (bublanina)

This light and airy cake studded with seasonal berries is a Czech favourite, often served as a breakfast pastry or light summer dessert. Similar to the French clafoutis, it is made using whatever fruit is most plentiful at the time – blueberries, cherries, strawberries, plums and raspberries are favourites. The name bublanina comes from the Czech word for ‘bubble’, so it is often referred to as ‘bubble cake’, likely because of the way the batter bubbles up around the fruit while cooking. You will need a 1.2 L ovenproof dish for this recipe.