On a recent rainy day, I asked Mushroom what he would like to do (I know, a dangerous question!). His response was simply ‘Make cake Mummy.’ So we did.
We had some blueberries and raspberries left over so I looked up a few recipes online to see what we could do with them and then, as usual… We made up our own.
Here’s what we used (ingredients are approximate):
125 grams/half a cup of butter or margarine
75 grams/just under a third of a cup of caster sugar
375 grams/one and a half cups self-raising flour
120mls/half a cup of milk (or almond milk for a more almondy flavour
Roughly 400g (one average supermarket pack) fresh blueberries (optional) and raspberries – the raspberries are pretty important 😉
Here’s what we did:
- Mix the butter and sugar until creamy
- Add the eggs and stir
- Add half the flour and half the milk and whisk – we used an electric mixer for this but it’s not necessary, Mushroom just likes it
- Add the remaining flour and whisk
- Add the blueberries to the mixture and stir. No more whisking – unless you would like blue cake (which would be pretty cool! But we wanted the keep the blueberries whole so they burst in your mouth later), then whisk away!
Pour half the mixture into a cake tin (greased and/or lined with baking paper) then scatter raspberries on top and squeeze a little honey over them
Add the remaining mixture to cover the raspberries (don’t worry if it doesn’t quite cover them, they will sink to the bottom anyway) and scatter with flaked almonds
Bake for 30 minutes at 180 degrees/Gas mark 4
Eat while warm!