picture taken from my IG account
The darker colour of mulberry taste sweeter than lighter colour.
A less greasy of pastry cake , refreshing and light!
Mulberries Buttermilk Pastry Cake 桑椹酪乳蛋糕*makes a 8” cake100g butter (salted), room temp150g caster sugar50g buttermilk3 eggs , A size
1tsp Lemon zest210g Self-raising flour60g fresh mulberriesMethod1. Wash mulberries and pat dry, toss with a bit of sugar and flour, set aside.2. Grease (with butter) and line the base of cake tin with parchment paper.3. Beat butter, sugar till pale and fluffy.4. Add egg one at a time, combine well.6. Fold in flour,lemon zest and buttermilk alternately, slowly combine and mix well.7. Pour cake batter into prepared pan and smooth out the top.8. Arrange mulberries on top of the cake batter, don’t press the fruits down into the batter.9. Bake at preheated oven at 180c for 45mins or until a skewer comes out clean.10. Dust the cooled cake with some icing sugar if desired.
Recipe by Sonia a.k.a Nasi Lemak Lover