Berry & Buttermilk Cake
- Ready In:
- 40mins
- Ingredients:
- 10
- Yields:
-
12-15 squares
ingredients
- 315 g all-purpose flour
- 3 teaspoons baking powder
- 90 g caster sugar
- ground fresh nutmeg, to taste
- 2 eggs
- 250 ml buttermilk
- 60 g butter, melted
- 1 teaspoon lemon zest, grated
- 150 g fresh blueberries
- 2 tablespoons demerara sugar
directions
- Preheat oven to 200C (400F), and flour a 30 by 20cm cake tin with sides at least 5cm deep.
- Sift the flour and baking powder into a large bowl, and add the sugar and a few good grinds of nutmeg.
- in another bowl, whisk the eggs until light and fluffy, then add the buttermilk, butter and lemon zest and beat together well.
- Pour into dry ingredients and mix gently with a wooden spoon until just combined (over-beating will toughen the cake).
- Spoon mixture into the tin, spreading it out evenly. Scatter the blueberries over the mixture, then sprinkle these with the demerara sugar.
- Bake in the oven for about 25 minutes, or until a skewer inserted in the centre comes out clean.
- Leave to cool in the tin, then cut into squares.
- This keeps well in a biscuit tin for up to a week.
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RECIPE SUBMITTED BY
catxx
Brisbane
Here in Australia, we are blessed with an abundance of beautiful fresh produce, and our multi-cultural background has given us lots of wonderful tastes and styles.
I've loved food almost all my life (except for a bumpy early start...ate nothing but a slice of apple and a slice of cheese a day for my first two years!).
For me, cookbooks are a springboard - I have a taste "on my tongue", I search for appropriate inspiration and voila! something that owes a little to the book, my creativity, and whatever is in my kitchen! That said, I adore Vikki Leng's "A Vegetarian Kitchen" and travel happily through Sheila Lukin's "All Around The World Cookbook". Jamie Oliver is also a favourite, and I've just discovered the Williams-Sonoma baking books!