ok, so a food photographer I am not, but every now and then I manage to make something that justifies my many years spent toiling in the domestic science industry. Now, the likes of nigella and jamie have been trying to tell me for a long time now that baking cakes is indeed a science, the ingredients needing to be carefully measured and baked for a specified time in order for it all to work. But I'm here to tell you they are wrong. I have proven (to myself and my family at least) that it is indeed possible to take directions from several different recipes, mix them all up, alter the quantities to suit what you have on hand and also add whatever else might take your fancy, bake the concoction in your very old and very slow (but oh so good) caravan gas oven, and come up with a cake that not only defies the odds, but is absolutely delicious. I served it to the boys when they returned home from school. "Aww mum" they said, "this is awesome". I served it to the mister in the sunshine on the front verandah for morning tea, "oh my god" he said, "this is amazing". I baked another one just to be sure. It rocks.
My totally awesome almond and berry cake.
175g softened unsalted butter
2/3 cup raw caster sugar
1 tsp. vanilla extract
2 free range eggs (straight from the chook if you have them)
3/4 cup whole almond meal (I buy the stuff with the skin still on, makes for a nuttier cake)
3/4 cup self raising flour
about 1 tblsp. milk
a good handful of frozen mixed berries, a handy thing I have found to keep in the freezer although most of them go straight in my kids mouths before I have a chance to cook with them.
a handful of chopped almonds
ok, you know the drill, this isn't rocket science (although nigella and jamie might argue the point). Cream the butter and sugar (living with solar power has meant that I have become an old school hand mixer of late, this may have some effect on the cake texture), add vanilla and eggs, mix well. Stir in the almond meal and flour, add milk, mix well. Add the berries, pour into greased and floured tin, sprinkle with the chopped almonds and bake until your particular oven decides it's had enough. Enjoy!
