I think this may well be the most perfect cake I have made. Hurray!
I cooked this cake in my lovely new non stick brownie pan, to get little squares of cake all neat and tidy. Yes I am weird.
I have made this cake before with blackberries and it was good then, but this time I spent a bit more time whisking to get a light fluffy batter, I had a nice cake tin and my oven was behaving.
I am a big fan of buttermilk in cakes, it stops any cake from becoming dry, and makes it easier to mix.
I also swapped out half the sugar for honey instead, which didn’t affect the flavour (in fact I think all sugar would have been too sweet) and makes it a teeeeny bit healthier (ish).You will also notice that this cake only has 50grams of butter in it!
This cake is very versatile, as I mentioned I have made it with blackberries before, you can swap out the raspberries for any small soft fruit – blueberries, strawberries- maybe even some small plums halved. I might even give it a go with rhubarb as our plant has gone a bit huge! You could even use the cake mixture as a base for a nice chocolate chip cake – oooh now there is an idea! Anyway I am going off on a tangent here…
I made these with some sweet local raspberries from my local market, they are nearly at the end of the season now and this cake is a lovely last wave to the summer fruits.
Raspberry Buttermilk Cake
adapted from Smitten Kitchen & Gourmet
50 grams of unsalted butter (1 stick)
75g of caster sugar (1/3 cup)
75g honey (1/3 cup)
1 large free range egg
1/2 teaspoon vanilla extract
zest of half a lemon – optional
1/4 teaspoon of salt
130grams of self raising flour (1 cup)
1/4 teaspoon baking powder
110ml buttermilk (1/2 cup) – you can make buttermilk by adding 1 tablespoon of vinegar to cream or milk, leave for 10 minutes before adding.
150g fresh raspberries (1cup)
Preheat your oven to 200c / gas mark 6
Cream together your butter, sugar and honey – in a mixture or using an electric whisk is best – til light and fluffy. Add in your egg and whisk to combine. Then add in your vanilla and zest and combine again.
Then alternately add in your flour and buttermilk, adding a small amount of each, combining and adding the next. Have your mixer on a medium setting and your whisk on a medium too.
Once nicely incorporated spoon the mixture into a 9 inch round or square cake in, non stick or lined with paper. Then lay your raspberries on top.
Sprinkle with 1 tablespoon of sugar or you can instead drizzle on some honey.
Bake in the oven for 20 – 25 minutes until cooked through and golden brown.
Leave to cool for 10 minutes before turning out on to a board and then on to a plate.
UPDATE: I made this again a few days later with Rhubarb (yes we ate the raspberry one really quickly) and it was really good. I cut 2 sticks of rhubarb in to small chunks, sprinkled it with 1 tbsp sugar and let it sit for a 5 minutes then scattered over the top of the cake and baked in the oven as normal. I also added some ground ginger to the batter, yum!