Raspberry Buttermilk Sponge

That probably sounds a bit dramatic, after all this is only a cake. But it is one of the few cakes that I have made over the last six months. And it's so simple (easy to remember), and so delicious that I've made it repeatedly. As it's New Year's Eve, and tomorrow is supposed to bring the promise of new starts, I thought it was the perfect way to get back to baking on here.



When I didn't really feel like doing anything, let alone heading into the kitchen, it's been my comfort food stand-by, and has been something that Mike and I have regularly enjoyed with an afternoon cuppa. It's helped me focus on something, and its simplicity when it delivers such great results, feels like it is one of the keys to getting me back into baking more often.

The recipe is adapted from one in the Great British Bake Off Everyday book, but having made it once with the original blackberry filling, I then tried raspberries, and have made it that way ever since. The raspberries are deliciously tart against the sweet, soft, fluffy sponge. A sprinkling of demerera sugar over the top before baking gives it a lovely crunch.



I guess you could use any kind of berry, depending on your preference.



Raspberry Buttermilk Sponge



Ingredients



125g softened unsalted butter

175g golden caster sugar

2 medium eggs

1/2 tspn vanilla extract

100 ml buttermilk

200g self raising flour, sifted

150g fresh raspberries

2 tbspns demerera sugar.



Preheat the oven to 160 Fan / 180 conventional / 350 C / Gas 4.



Grease and baseline an 8 inch / 20cm spring-form cake pan.



Cream the butter and caster sugar together until pale and fluffy.

Add the eggs slowly, and then when mixed in, add the vanilla. Then add a third of the buttermilk, then a third of the flour. Continue until both have been fully incorporated.



Turn the mixture out into the pan, and level. Dot the raspberries around and gently push them into the batter a little way. Sprinkle the demerera sugar over the top.

Bake in the middle of the oven for about 40 minutes, until risen and golden, and a skewer inserted into the middle of the cake comes out clean.



Leave in the tin for 10 minutes to cool slightly, then run a knife around the edge. Remove the spring-form and allow to cool completely.



This can be enjoyed when completely cold, but in my view is best when still slightly warm. You could even dress it up a bit with some ice cream or cream on the side. The picture below doesn't do it justice unfortunately, as I had to take it in artificial light before the cake totally disappeared.

Be warned though, it's best eaten the day it is made, but will keep for another day if necessary. After that, if there was any left, I've found it had gone past its best.