Buttermilk Berry Cake

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.