Monday, 27 July 2009

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.


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


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.

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