Mulberry Harvest and Eating with the Seasons
With my first harvest of mulberries I decided to make my son a mulberry cake for his tenth birthday, though I have never used mulberries in a cake before, but basically they are berries and so we can substitute any berry in a basic cake batter.
Mulberry Tea Cake
- 1/1/2 cups of whole meal self raising flour
- 1/4 cup of Almond meal
- 120 g butter
- 1 cup vanilla infused caster sugar ( I like to put a vanilla bean in my jar of caster sugar. I usually use coconut sugar in my baking, but as this was a birthday cake I used regular caster sugar, but either would work fine in my opinion )
- 1 cup of Greek yogurt
- 2 eggs at room temperature zest and juice of 1 lemon ( or 1/2 lemon if you don't want it to overpower the favors
- 2 cups of mulberries (I left the stems in, they were too difficult to pull out)
Set oven to 180 Degrees, lightly grease your pan with butter (or spray with coconut oil)
Cream the butter and sugar together using a electric mixer. Add the eggs one at a time, add the lemon zest and the juice then slowly incorporate the flour into the batter, add the yogurt and the mulberries, fold (mix) the batter with a wooden spoon to combine.
You could sprinkle some mulberries on the top of the cake if you like.
Bake in a moderate oven for 40 minutes (I usually bake until a wooden skewer comes out clean) then let sit in the tin for a few minutes, then remove to a wire rack.
I served my cake with freshly whipped pure cream with grated dark chocolate shavings.
A simple cake to whip up, yet light, moist, not too sweet and a wonderful way to use my mulberry harvest.