Blackberry and Sultana Sponge

For afternoon tea, morning coffee or a pudding served with custard, you will love this moist tangy sponge cake. My personal favourite is to eat it warm, with a dollop of cold Creme Fraiche and served with a cup of tea.

Ingredients

170g self raising flour + 1tbsp

170g golden caster sugar

170g butter, softened

3 eggs

1tsp vanilla extract

1tsp baking powder

170g fresh blackberries, washed

50g sultanas

Method

Preheat the oven to 185C/gas 6

Coat the blackberries and sultanas with 1 tbsp flour.

Put the flour, butter, sugar, eggs, baking powder and vanilla in a large bowl. Mix with a hand held mixer until light and fluffy. Stir in the blackberries and sultanas and spoon the mixture into an 8in cake tin lined with greaseproof paper.

Bake for 35 minutes until golden brown and test with a metal skewer to make sure the mixture is baked.