This has been a weekend full of local bounty, both from our veg patch and our local fruit farm: new potato salad; sugar snap peas with tiny broad beans and courgettes; and a sensationally good raspberry cake.
For the potato salad I boiled some freshly dug Charlottes and then tossed them in olive oil, white vinegar, mustard and some very finely diced red onion. Very delicious – although our local retired general said he thought it looked a terrible mess (Thanks Arthur) . There was some left over and I spread it out on roasting tray and roasted it in a hot oven for about 50 minutes until the potatoes were crisp and the onions well browned. Perfect with roast lamb and it’s juices and the aforementioned sugar snaps, broad beans and courgettes.
The raspberry cake was really something. A perfect balance of simple cake and juicy bursting raspberries. The observant amongst you will spot that the recipe is remarkably similar to the cherry cake I wrote about last year. Thank you once again to Sarah’s godmother, lovely Helen Heider, who introduced us to this recipe from the New York Times. And then yesterday (did I mention that I like cake?) I made another one with our blackcurrants – also good but very full on so only make it if you really like blackcurrants. The rest of the blackcurrants were then turned into blackcurrant jam, one of my favourite jams alongside plum, apricot and raspberry.
serves 8 to 12 depending on how hungry you are
1 x 22cm square cake tin – I use a silicone mould
125g light muscovado sugar
3 eggs, beaten
100g plain flour
2 tsp baking powder
350g fresh raspberries (or 275g blackcurrants – fewer as they have such a strong flavour)
a little extra sugar and flour to go on top
- Beat the butter and sugar together until light and fluffy
- Mix in the beaten eggs and then the flour/baking powder/salt so that you have a fairly loose batter.
- Spread the batter evenly over the tin.
- To try to stop the berries sinking to the bottom too quickly: sift a dessertspoon of flour and one of sugar over the batter then gently put the raspberries on top.
- Bake at 170C for 45 minutes to an hour until just set.
Best served slightly warm.