Ingredients
2- 1/4 cups Plain Flour
3 teaspoons Baking Powder
3 Tablespoons Demerara Sugar
1/4 teaspoons Nutmeg
2 whole Eggs
1 cup Buttermilk
1/4 cups Butter, Melted
1 teaspoon Finely Grated Lemon Rind
1 cup Fresh Blueberries
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Large golden crystals — crunchy coffee topping, crème brûlée
Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
Aluminum-free baking powder — no metallic taste in baked goods
Crystallized maple syrup — baking, rubs, finishing
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Large golden crystals — crunchy coffee topping, crème brûlée
Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
Aluminum-free baking powder — no metallic taste in baked goods
Crystallized maple syrup — baking, rubs, finishing
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preheat the oven to 200c (400f). grease and flour a 30 x 20cm (10 x 8 inch) cake tin. sift the flour and baking powder into a large mixing bowl. add the sugar and nutmeg. stir gently until just combined. set aside. in a smaller bowl whisk the eggs until light and frothy. add the buttermilk, butter and lemon rind and beat well until combined. pour buttermilk mixture over the dry ingredients and mix together very gently using a wooden spoon until just combined. be careful not to over beat or the cake will be dense. spoon into the cake tin and spread out to the sides of the pan. scatter the berries over the top and then sprinkle over the demerara sugar. place in pre-heated oven for 25 minutes or until skewer test comes out clean. cool in tin on wire rack. when cool cut into squares and serve. note: *if you do not have any buttermilk you can make it by mixing 1 tablespoon of lemon juice or white vinegar into 1 cup of milk and letting it stand for 5-10 minutes. **i tend to use blueberries here but strawberries cut in half and blackberries also work too, even black currants. ***if you do not have demerara sugar available then raw sugar can be a suitable substitute.