J and her daughter V decided to host the first Annual Whalley Range Cherry Berry Festival at their house yesterday. As the name says, it was all about celebrating cherries and berries and the abundance of great fruit that's around at the moment. Everyone invited was asked to bring along a treat and the table nearly collapsed under the weight of all the fabulous food.
Unfortunately, the sun didn't really put in much of an appearance so it ended up being an indoors picnic instead of a garden party, but that really didn't put a damper on things and everyone ended up being high on sugar and/or berry cocktails!
One of the fun things was to look for recipes that would be suitable, which took up quite a bit of my time over the last week. Whenever I was supposed to do something that I didn't really want to do, I just started searching the net and going through books and magazines looking for recipes. In the end I chose a Raspberry Buttermilk Cake that I found on another blog. You can see the original on Cookworm.
Raspberry Buttermilk Cake
1 cup plain flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
4oz unsalted butter, softened
2/3 cup plus 1 tablespoon sugar, divided
1/2 teaspoon vanilla extract
1 large egg
1/2 cup well-shaken buttermilk
6oz fresh raspberries (about 1 cup)
Preheat oven to 200C. Butter a 9-inch cake pan and line with parchment. (I used a 26cm springform pan, so it was a little bigger than suggested.)
Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
With a standing or hand mixer, beat the butter with the 2/3 cup sugar until light and fluffy, about 2 minutes.
Add the vanilla extract and the egg, beating thoroughly.
Turn speed to low and alternate adding flour mixture and buttermilk, mixing until just combined.
Spread batter into your prepared pan, smoothing the top. Scatter the raspberries evenly over the top and sprinkle with the 1 tablespoon sugar.
Bake for about 25-30 minutes or until cake is golden and a toothpick inserted in the center comes out clean. (Mine took about 35 minutes, despite being thinner due to the bigger cake pan.)
Cool in pan 15 minutes, then transfer to a rack to cool completely.