So there I was, sitting innocently in the garden drafting the skirt post, and the post about looking round the Spectrum Yarns mill, when I was rudely interrupted by a silly idea that just would not go away. An idea that had nowt to do with knitting or crochet. And whilst I tried my hardest to concentrate on telling you about the luscious yarn being worked at that mill, this pesky idea grabbed me by the brain cell and dragged me all the way into the kitchen, whereupon it told me to look for some fruit, some bowls, and a cake tin. I swear that the idea chuckled a bit as I did its bidding.
The idea was this: wouldn’t it be fun to bake a sponge cake which was laden with different fruits in different sections, so you’d never quite know what you were going to bite into? (Am I making sense at all?)
So I poked about in the fruit bowl (and the fridge and freezer, it not being fruit season), and came up with an apple, some raspberries, a pineapple, blueberries, and a large squishy plum. I chopped up about a tablespoon-full of each. Yum! 🙂
And then I made up a quick sponge cake (recipe at bottom), one of those easy cheaty ones that involves just chucking everything in a bowl together and beating it until your arm hurts.
(Serious bakers will be snorting in derision at this point. Fair enough.)
From then on, I really was winging it. I divided the mixture into five bowls, and stirred one type of fruit into each:-
And then I dropped spoonfuls of each into the cake tin, keeping each fruit to its own patch in the tin, but acknowledging there’d be a certain amount of splurging and merging. What I DIDN’T do was pile one fruity mixture on top of another, because both fruits would probably have sunk to the bottom together during baking. Nearly done:-
And then into the oven it went, producing the most mouth-watering smells. Look!
Want to see inside? Well this is the point where I remind you that this is a knitting/crochet blog, not a baking blog, and if you’re a serious constructor of cakes, you may want to look elsewhere. Really, I should have adjusted the consistency of each section of the cake to allow for the runny-ness of the fruit it contained but hey, life’s too short already. But you know what? I have cake and I don’t care. 🙂
9oz / 225g self-raising flour
9oz / 225g soft margarine
9oz / 225g caster sugar
3 eggs, beaten
1tsp baking powder
(And the fruits, obviously, chopped small. Roughly a heaped tbsp of each. I used five different ones.)
Combine everything except the fruit. Beat into oblivion with a wooden spoon. Then follow instructions above. Bake in an 8-inch / 20cm diameter deep cake tin at 180C for about 55 mins, or until surface is golden and springy to the touch.
AND NOW I REALLY AM GOING TO FINISH THAT SKIRT POST! (Thank you to kind commenters who asked about it.)