Buttermilk Berry Cake

Directions

1. 1
   Preheat the oven to 200C (400F). Grease and flour a 30 x 20cm (10 x 8 inch) cake tin.
2. 2
   Sift the flour and baking powder into a large mixing bowl. Add the sugar and nutmeg. Stir gently until just combined. Set aside.
3. 3
   In a smaller bowl whisk the eggs until light and frothy. Add the buttermilk, butter and lemon rind and beat well until combined.
4. 4
   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.
5. 5
   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.
6. 6
   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.
7. 7
   Note:
8. 8
   *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.
9. 9
   **I tend to use blueberries here but strawberries cut in half and blackberries also work too, even black currants.
10. 10
    ***If you do not have demerara sugar available then raw sugar can be a suitable substitute.