WHAT A WEEK! I know I’ve been light on the recipes this one, pals! And I’m sorry, but I have had some hectic, crazy times with a lot of freelance fun.
I was down in beautiful Byron Bay working on a cool project on Tuesday and Wednesday. It was so great, getting to work with a bunch of inspiring, creative people. The food community is such a fun one to be in. I feel very lucky.
This trashy cake is what I made yesterday when I got back, just to stock the cupboards with something! My boyfriend had pretty much eaten everything in the house.
So I rummaged through the freezer and found three almost-finished bags of berries – blueberries, cherries and the last of the mulberries from last year. Jumbleberry cake – it had to be!
The beauty of this recipe is that it’s all just storecupboard ingredients, but combined in a way that makes them delicious, exciting and fun.
The cake base is just like a muffin batter – bung some things in a bowl, stir it up, scrape it into a pan. And while you’re at it, hey, why not use a disposable foil one? Sometimes life is too short to wash dishes.
The topping is just a quick compote made with those leftover berries, and then a simple, stir-together streusel goes flying over the top.
About 30 minutes later and your house smells like a bakery, and everyone who thought there was nothing in the house now thinks that YOU are an absolute genius/magician.
The rest of this life-saving cake is coming with me tomorrow to go and check out my sweet friend’s new house (!) – it’s the second piece of property she has purchased, which makes her seem like a genius/magician to me.
And for the rest of the weekend I’m going to absolutely zonk out and crash! Just me, a stack of cookbooks and nothing to do, I think. What are you doing this weekend? And what’s your go-to storecupboard cake?
- 1½ cups frozen berries (any mix)
- ½ cup (110g) sugar
- splash of liquer (I used Grand Marnier, but rum or even orange or apple juice would work)
- ½ cup (75g) plain flour
- 3 tbsp (45g) butter, melted
- 2 tbsp sugar
- 1 tsp cinnamon
- 2½ cups (375g) plain flour
- ½ cup (110g) brown sugar
- ½ cup (110g) white sugar
- 1 tsp cinnamon
- ½ tsp cardamom
- 2 tsp baking powder
- pinch of salt
- 2 eggs
- ½ cup (125ml) milk
- ½ cup (125ml) mild olive oil
- Grease a 13x9inch pan (31.5cmx21.5cm) and preheat the oven to 180C/350F.
- Place the berries, sugar and liquer into a small saucepan and cook down until syrupy and soft.
- Place the ingredients for the streusel into a small bowl and stir together until crumbly.
- Place the dry ingredients for the muffin into a mixing bowl and whisk to combine. Add in the wet ingredients and then stir together until just combined.
- Scrape the batter into the pan, and smooth the top. Pour over the berries and their juice. Scatter over the streusel crumbs.
- Place the cake into the oven, and cook for 25-35 minutes, or until springing back in the centre when lightly touched, and coming away at the edges of the pan.