Recipes that are delicious and that always work!

You know these recipes are delicious because if I didn't think that they were fabulous . . . I wouldn't be showing them to you. You can also be sure that these recipes work for the same reason! The rest is simply a matter of taste.

Tuesday, 14 July 2009

Speedy Berry Cake

Just prior to going away on holidays recently, I had a bowl of fresh raspberries that needed to be used up.

I know . . . . I could have just thrown them into the freezer, to be taken out and used up at a later date, but, really . . . fresh raspberries, during raspberry season are a real shame to lock away in the freezer, when you could be enjoying them fresh as can be.

I baked this lovely cake to take with us on our trip. We had some of it that night and then the rest of it was sliced and packed away, wrapped up in some cling film.

Trust me when I say, that this got tastier with every day that passed . . .

*Speedy Berry Cake*
Makes one 9 inch cake
Printable Recipe

Is this a cake or a tart? I don't know for sure. It goes together like a cake but ends up looking a bit like a tart. All I really know for sure, is that it's rich, and buttery and very, very delicious!

120g ( 4 1/2 ounces) unsalted butter
135g ( 4 3/4 ounces) caster sugar
120g ( 4 1/2 ounces) flour
1 1/2 tsp baking powder
pinch salt
1 large egg
90g ( 3 1/2 ounces) fresh or frozen berries (any kind will do, or even a mixture)
1 TBS plain flour
softened butter, to grease the tin and some dried bread crumbs as well

Pre-heat the oven to 180*C/350*F. Butter a 9 inch cake tin with a removable bottom well, and then dust it with some dried bread crumbs. Set aside.

Place the butter and the sugar into a saucepan. Bring to the boil, then reduce the heat to a simmer for 1 minute. Remove from the heat and set aside to cool.

Mix together the flour, baking powder and salt. Stir this into the cooled butter mixture. Beat in the egg. Pour the mixture into the prepared cake tin and smooth the top.

Toss the berries together with the remaining TBS of flour. Shake off any excess, then sprinkle them evenly over top of the batter. Bake in the centre of the oven for about 25 minutes, or until the cake is golden and tests done.


  1. Oh, sooo good, Marie! We've been picking lots of raspberries...out two bushes are now yielding much fruit. Hope you are having a grand holiday. Miss you! :o) LOVE YA ((BIG HUGSS))

  2. I like cakes like this..very much~And your Crunchy Blueberry tart~:)

  3. Hope the holiday went well for you and Todd. That cake will be on my list of things to make when I have been berry picking next week it looks delicious.

  4. This look absolutely yummy Marie, nice, love strwberries, xxxGloria Love ya

  5. Marie,

    I found your cooking blog from your Simple Woman's Daybook one Monday...and I have been here every since. Actually, I added you to my bloglines - so I could see what you were cooking. I am loving your blog...

  6. Gorgeous! Looks very simple, but special - my favourite kind of cake.

  7. i love berries, and cake- what a perfect mix!!!! great post, easy and lovely for a trip. I made a date & walnut cake for my parent's trip to vermont. your photographs are so refreshing


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