You may be reading this blog wondering what credentials I have to be advising people about their cooking (valid question) – the answer is: none. I have no formal culinary qualifications, I just love it. I’m a strong believer in doing what you love – I love writing, pretty things and cooking, so writing a cooking blog seemed like a sensible choice.
When I say cooking, I mainly mean baking. I have a near insatiable sweet-tooth, so I gravitate towards cooking things which are sweet (and often visually pleasing!) I will try to blog about savoury dishes as well, but I can’t promise they’ll be exciting – nobody gets excited over spag bol!
Cooking (baking especially) should make you happy. If it doesn’t, you’re doing it wrong. There are always going to be times when you can’t fathom getting home from work/uni/whatever else you do to slave over an oven, but it doesn’t have to be this way.
Find recipes that excite you. Experiment. Make something up! You don’t have to be a professional to make something amazing.
Not everyone gets as excited about cooking as I do, but I like to think that they have it within them somewhere.
A friend of mine loves coming to my house because there are always left overs. She goes crazy over a simple chocolate slice or mashed potato, but refuses to believe that she can replicate them in her house. She can. I’m going to make her understand this even if it pains me! You can cook as well.
This recipe is super simple and works warm or cold. It’s great for entertaining – it’s quick to make and it makes people happy! It works with most fruits as well. If you don’t have fresh berries, use frozen ones. Nectarines cut into wedges look really effective if you use a lamington tin instead of round cake tin.
- 125g butter
- ¾ cup caster sugar
- 2 eggs
- 1 cup plain flour
- 1 cup self-raising flour
- 3/4 cup vanilla yoghurt
- 1 cup blueberries
- Icing sugar, to serve
Preheat oven to 180°C fan-forced. Grease a 23cm round cake tin.
Beat butter and sugar together until light and fluffy.
Add eggs, beating to combine. Mix in your plain flour, then the yoghurt. If you only have greek yoghurt in the fridge (like I did), add a teaspoon of vanilla to the mixture as well. Add the self-raising flour and mix until combined. This is quite a thick mixture, don’t worry if it’s a little hard to mix. Spread mixture into your greased cake tin.
The cake tin I’m using has been well-loved. It has held many of my mother dearest’s crème caramels and cakes. As a result, it’s a little worn (that’s being polite) and has a tendency to cling onto cakes when you want to remove them. To combat this I simply trace the base of the tin onto baking paper, cut the round out and place it over the greased base. Problem solved.
Press a few berries gently into the mixture, but sprinkle most of them across the top of it and then pat them down gently with your hand. If your oven is prone to over-browning things, cover the cake with tin foil two thirds of the way through cooking.
Bake for 50 minutes or until a skewer inserted in the centre comes out clean.
Don’t worry if you take this cake out a little too soon, my favourite part of any cake is the squidgy bit right in the centre where the heat hasn’t completely cooked the mixture. I’m a sucker for cake mixture, and the centre of this cake is glorious!
Your finished product should look even better than mine because I foolishly used 2 cups of plain flour instead of one plain and one self raising. It should look more like this (I instagrammed this cake when I made it about a month ago.) We all make mistakes!