Serves 8 [or 6 generously]
Pretty simple but beautifully light and yummy. You could make this with any summer berries really – I used strawberries and blackberries, buy I’d love to try it again with the sharp acidic kick of raspberries to balance the sweetness of the strawberries. I also might cut down the sugar by 25g or so, but I always prefer my cakes on the less-sweet side.
190g plain flour
1 ½ tspns baking powder
½ tspn salt
225g sugar (200 in mixture, 25 for topping)
1 large egg
1 tspn vanilla extract
400-500g summer fruit
Preheat oven to 180oC/gas mark 4. Butter a pie-dish. Half/hull your berries.
Sieve and mix the flour, baking powder and salt. In a separate bowl beat the butter and (200g) sugar until uniformly pale and light. Depending on the temperature of your butter (the warmer the better) this should take 5-10 minutes. But look on the bright side, the more calories you burn doing this, the bigger slice you can justify eating when it’s done! Mix in the egg, milk and vanilla essence – at this point the mixture won’t look too appetising so don’t worry if yours is somewhat separated. This should be rectified by gradual the addition of the dry ingredients. Continue to mix until a smooth batter forms. This shouldn’t take long at all.
Pour the mixture into the pie-dish and add your fruit, halved-side down. Press gently into the mixture and don’t fret if there’s overlap. Sprinkle the remaining sugar over the berries and whack in the oven. After ten minutes, turn down to 160oC/gas mark 3. Leave for 50-60 minutes, checking every so often, until the top is golden brown. Use a skewer or a knife to pierce the centre – if it comes out dry then the cake is done!
Serve warm, with vanilla ice cream and you’re onto a real, fresh, summery winner. This totally counts as 1 of your 5 a day. Honest.
Oh look, I took a picture!