It's time for the Secret Recipe Club Group D Reveal day again. This is one of my favourite challenges as I get assigned a different blog each month and I get to choose a recipe to make from that blog. All of my secret recipe club recipes have been huge successes so far and this is no exception. In fact, this is one of my favourites so far.
I made this for a BBQ on our hot and unexpectedly sunny week last week and this cake literally disappeared off the table! The only complaint I got was that there wasn't enough to go round. Looks like I'll be making this again and again this summer... well whilst it's still summer! :)
My assigned blog this month is Shockingly Delicious. Dorothy freelances as a food and financial writer and has 25 years of food writing and recipe developing under her belt. In her own words, "I specialize in scrumptious, simple-to-prepare, tried and true recipes, tips and coaching to make YOU a fabulous home cook. These are “scary good” recipes with big flavors, so don’t blame me if you need a 12-step program to wean yourself from your addiction to some of them! You’ve been warned!" I totally agree as this was simple and scarily good!!
If you've never visited her site before, I urge you to click on over - I promise you won't regret it. I spent hours looking through all the different recipes when I was choosing one to make for reveal day. In the end, I settled on her strawberry-blackberry cake as I love berries and her opening line was "Some things are of-the-moment perfect" Say no more :)
Recipe from Shockingly Delicious
150g caster sugar + 2 Tablespoons for topping
125mls cup buttermilk
1 teaspoon vanilla extract
1/4 teaspoon orange water
1/2 teaspoon salt
1 1/2 teaspoon baking powder
187g plain flour
350g fresh strawberries, washed, hulled and halved
170g fresh blueberries, washed
- Preheat the oven to 175C.
- Cream butter and sugar (150g) until pale and fluffy.
- Add in the egg, buttermilk, vanilla and orange extract.
- Beat in the salt, baking powder and flour.
- Scrape the batter into a round cake tin.
- Arrange cut strawberries on top, cut sides down as close as possible.
- Sprinkle the blueberries on top and if you have extra strawberries like I did - add them on top.
- Sprinkle the remaining 2 tablespoons of sugar on top of the fruit - don't reduce this amount as it helps to make the fruit 'jammy'
- Bake for 10 minutes then reduce the heat to 160C.
- Bake for another hour until the cake is golden brown and firm to the touch.