Description
A simple buttermilk cake studded with frozen raspberries and blueberries, perfect for dessert or for snacking.
Ingredients
Scale
- 55g (1/2 stick) unsalted butter, at room temperature
- 135g (2/3 cup) golden caster (granulated) sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 1/2 tsp baking powder
- 1/2 tsp bicarbonate (baking) soda
- 120g (1 cup) plain (all purpose) flour
- large pinch salt
- 120g (1/2 cup) buttermilk
- 60g (1/2 cup) frozen raspberries
- 60g (1/2 cup) frozen blueberries
- icing (powdered) sugar, for dusting
Instructions
- Pre-heat the oven 200 degrees (400 fahrenheit) and grease and line a 18-20cm cake tin with baking parchment.
- In a large bowl cream together the butter and sugar until pale. Beat in the egg and the vanilla extract.
- Stir in the baking powder, bicarbonate soda, flour and salt until just combined. Stir in the buttermilk until you have a smooth and consistent batter.
- Scrape the batter into the prepared cake tin and smooth over the top with a spatula. Sprinkle over the frozen fruit before baking in the oven for 30-35 minutes until the cake is set (not wobbly in the middle) and when you insert a cake tester into the middle it comes away clean. After 20 minutes you might need to turn the cake in the oven to make sure it browns evenly.
- Leave the cake to cool in. the tin on a wire rack for 15 minutes or so, or until the tin is just cool enough to handle enough to turn out the cake. Do so, and allow the cake to cool completely before serving, dusted with a little icing sugar.