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

2 eggs

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!

Then:

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

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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

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Bake for 30 minutes at 180 degrees/Gas mark 4

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Eat while warm!

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