BLUEBERRY MUFFIN CAKE

 

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Ingredients:

 

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4 oz      plain wholemeal flour

 

8 oz      plain white flour

 

pinch     salt

 

1 tsp     baking powder

 

grated rind of 1 orange

 

6 oz      light brown sugar

 

8 oz      blueberries or bilberries

 

2         eggs

 

1/4 pint  milk

 

1 oz      melted butter

 

milk to glaze

 

demerara sugar

 

 

 

Instructions:

 

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Line a 7.1/2" cake tin with cake liner or greaseproof paper.  Set oven

 

to 425oF (220oC, Gas Mark 7).  Sift the flour, salt & baking powder.

 

Stir in the orange rind, sugar & berries.  Whisk the eggs, milk & butter

 

together.  Stir the liquid mixture into the dry mix & mix well.

 

Transfer to the lined tin.

 

 

 

Bake above the centre of the oven for 35 mins.  Remove the cake from the

 

oven, glaze with milk & sprinkle with the demerara sugar.  Return to

 

oven to bake for a further 5 mins.  Serve warm or cold.

 

 

 

Note:

 

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You can also make muffins with this recipe.  Reduce baking time to 20

 

mins.  Brush with milk, sprinkle with sugar & return to oven for 5 mins.

 

 

 

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From: wilkins@renoir.scubed.com (Darin Wilkins)