I like baking a lot, but with two kids in tow, I definitely don’t have as much time to do it these days. That said, even before the kids came along, I was always a fan of the ‘One Bowl Plan’.
Are you familiar with that one? That, em, ‘technique’ involves flinging all of your ingredients into one bowl and one bowl only for mixing, and then transferring them to whatever baking vessel they will ultimately go to the oven in. I’m talking low maintenance baking at it’s best; it’s the only way with small kids in my opinion.
This gorgeous cake recipe is just that – a low maintenance, one bowl mix and the result is a really moist cake that is just perfect with a dollop of custard and a cup of tea. Enjoy!
Ingredients:
125g butter
300g caster sugar
1 egg
1 teaspoon vanilla extract
250g plain flour
1 teaspoon bicarbonate of soda
1/4 teaspoon salt
250ml buttermilk (when I don’t have buttermilk, which is ALWAYS, I put a tablespoon of lemon juice into the 250ml of milk for about half an hour before using it)
250g (or, a few stalks) rhubarb, chopped
150g (or, a right handful) raspberries, chopped
Method:
- In a large bowl, cream together the butter and sugar
- Beat in the egg and vanilla
- Sift in the flour, bicarbonate of soda and salt
- Add the buttermilk
- Toss the rhubarb and raspberries into the cake mixture
- Spoon the cake mixture into a buttered baking tin (a 9inch round tin will do) and smooth the surface
- Rub 50g butter, 2 teaspoons cinnamon, 115g brown sugar and 2 tablespoons plain flour together until crummy
- Sprinkle it evenly over the top of the cake mixture
- Bake at 180 C / Gas 4 for 45 minutes
- Scoff as soon as you can!
Got any low-maintenance recipes to share? Email them to me at [email protected]
