This weekend was mainly about baking, hubby baked enough bread for the week and I indulged in making some cakes. I have a small amount of rhubarb in my garden, just enough for one cake, the rhubarb is rather thin and bright red, I think it is the raspberry variety, well, it is delicious.
One of my fondest memories from home are the summer cakes with seasonal fruit, rhubarb is the first of the year (fruit or veg?) closely followed by strawberries. I used a recipe I found on Pinterest for buttermilk cake but I found it a bit too ….ahem cakey and heavy. Perhaps next time only half of the batter would make it better. Still, it was extremely easy to make, quite tasty and disappeared quickly.
On Sunday we went to Garsons farm to pick some strawberries, as usual I ate too much and can’t look at the fresh fruit anymore but I definitely can look at the cake. This is a very nostalgic cake, just like my Granma used to make and then my Mum, a light sponge with lots of sweet moist fruit and a crunchy topping.
The recipe is very easy too.
200g soft unsalted butter
200g icing sugar
1 tsp baking powder
75g butter, 75g sugar and 150g flour for the topping
Heat the oven to 180, grease a 24cm spring form. Prepare the topping by melting the butter and adding sugar and flour, stir and leave to cool down.
Cream the butter and sugar till light and fluffy, add the eggs one by one with a spoonful of flour in between, add the remaining flour and baking powder and combine.
Put batter into the cake tin, put strawberries on the top and sprinkle chunks of the topping dough. Bake for 60-70 min. Delicious with a cup of tea.