Autumn is a season of plenty. We are always exploring new ways to utilize and preserve the gardens treasures. One quick and rewarding way is to make a cake with blackberries, elderberries, raspberries, apples and even rhubarb (a special variety that can be harvested any time of the year – Glaskin perpetual). Crumble or custard topping optional.
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Recipe (makes one full size oven tray):
- 750g of fruit and berries
- 250g of flour
- 100-200g of sugar depending on how sour the fruits are
- 250g butter
- 4 eggs
- 2 level tea spoons of baking powder
- 1 swig of vanilla extract
Method:
- Beat butter (at room temperature) using mixer.
- Add sugar and vanilla extract, mix.
- Add eggs one by one mixing for 1-2 minutes each.
- Add flour, sugar and baking powder.
- Spread on tray with parchment paper.
- Cut fruit into small pieces, mix with berries and a little sugar
- Spread fruit on the dough and push down lightly.
- (Optional) Crumble – Mix equal parts of butter, sugar and flour.
- Baking in a fan oven at 180C for approximately 25-30 minutes depending on type of fruits.
- All done! Enjoy!
