Seasonal and versatile. The cake is more of a large scone with the chopped fruit sandwiched inside. As the original recipe describes it can be used with any seasonal fruit. Apples, plums, rhubarb, peaches, and the like should be chopped small to ensure they cook through during the bake. Berries will do fine on their own.
Adapted from Darina Allen’s The Forgotten Skills Cookbook,
- Flour 12oz
- Salt 1/2t
- Sugar 1 1/2oz
- Baking Soda 1/2t
- Butter 4oz
- Egg 1, beaten
- Buttermilk 125mL
- Rhubarb 1 1/2lb
- Sugar 5oz
Preheat the oven to 350˚F . Line the baking tin with butter and the bottom with parchment.
Combine the dry ingredients in a large bowl: flour, sugar, salt, baking soda. Cube the butter. Massage the pieces into the flour until the mix resembles cornmeal.
Combing the egg and buttermilk. If you don’t have buttermilk regular whole milk can be acidulated by adding the juice of one lemon to it. Make a well in the center of the dry ingredients. Mix to combine. Divide the large dough ball into two pieces. This will make up the ‘bread’ in the sandwich. Press one piece out to cover the base of the baking dish. Add the chopped fruit, spreading evenly over the surface. Cover with the remaining dough. Spread to cover the fruit.
Brush with egg wash for a golden finish. In case the fruit bubbles over place the baking tin on a sheet tray before putting it in the oven. The cake will need about an hour in the oven. Check it half way through to assess and rotate the baking pan.
Allow the cake to cool before serving. Enjoy the softly whipped cream and a cuppa. Or, do as I plan to do and have a slice for breakfast tomorrow. You earned it!