80g butter or margarine
160g S.R. Flour
160g caster sugar
25g pistachio nuts
125g fresh blueberries
Prep to Cook: mixing bowl, basin, fork, spatula, chopping board, knife, cake tin or loaf tin or paper cases and bun tray
Prep: Chop the pistachio nuts finely so they reveal green colour
Rub in the butter or margarine into the S.R. Flour
Add the caster sugar and the chopped pistachio nuts
Beat the egg with the milk and add to the dry ingredients
Stir into the flour and add the blueberries and mix
Check the mixture is soft and moist but not wet
Pile into the cake tins and cook at 180C or Gas 4 for 25 mins.
Allow to cool before removing from the tin
Adding fresh fruit to cake is a good way to add extra fruit into the diet. This is a rubbed-in cake and it takes the addition of fruit easily.
Serve as a cake slice or as a pudding with some thick yoghurt.
Cooks Know How: The rubbing-in method makes a good cake for eating on the day or within a couple of days. The amount of fat is always half or below if you want to select this hand-on method of cake making, any more and the mixture would need creaming. The fat enriches the cake and the sugar softens the crumb and make it tender. Adding flavours from fresh fruits or dried fruits works well. Cooking raises the cake from the steam and via self raising agents in the flour. The oven heat caramelises the sugars and the starch and makes the cake beautifully golden.
The basic rubbed-in method using half fat to flour and equal quantity of sugar to flour mixes well with egg to create a plain cake. Experiment by adding teaspoon of your favorite spices such as cinnamon, ginger or mixed spice and some diced fresh fruits such as banana, apple, or blackcurrants to focus the flavour.