The wild hedgerows surrounding our garden are laden with plump, juicy blackberries at the moment which are ripe for the picking, so today’s recipe makes good use of them. Very little traffic passes by so the berries are unpolluted by car fumes and dust. Perfect for a cake! If possible, pick and freeze the fruit at least a day before you plan to make the cake as frozen berries keep their shape better than fresh when added to a cake mix. The origins of this simple recipe are lost in the mists of time but it has long been a favourite of ours. It may best be described as a cross between a cake and a scone.
BLACKCURRANT SCONE LOAF
275g of self raising flour
110g of caster sugar
100g of butter, cut into pieces
150g of blackberries
2 free range eggs, made up to 9 fluid ounces with milk
. . .
– add the frozen blackberries to the flour and butter mixture
– blend the eggs and milk together with a fork and then pour this into the dry ingredients
– using a spoon, mix everything together. At this stage the mixture might seem to be too soft and wet but this is how it is supposed to be!
– spoon the cake mix into the prepared loaf tin and then sprinkle the surface with a spoonful or two of caster sugar
– bake the loaf in the preheated oven for about an hour until the surface is golden brown
This cake is delicious when simply served sliced and buttered, but toasting it first makes it extra special!