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Serves: 1

By mollyroger

(3 Votes) 5


  • 100g self-raising flour

  • 100g golden caster sugar

  • 100g butter or margarine, softened

  • 2 eggs, beaten

  • 1 handful blackberries and/or raspberries (if you prefer)


  1. Beat butter and sugar together until light.
  2. Add alternately flour and egg stirring well.
  3. Add whole berries.
  4. Stir very gently, into mix.
  5. Put into cake tin.
  6. Sprinkle on a good handful of sugar on top.
  7. Bake 15 mins or until skewer comes out clean.

Handy Hint

This mix can be used for buns (pop a whole blackberry/raspberry into the mixture of top of the bun.

Additional Information

  • Nut Free

  • Vegetarian

  • Cake/Dessert

  • Kids can help

  • Make Ahead

  • cake

  • raspberry

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Your comments

  • womblingalong 09/09/13 17:09

    What oven temp and size tin? Thanks

  • needasilverlining 11/08/13 19:26

    I made double quantities too, made approx 16 good-sized small cakes. Works fine with caster sugar instead of golden, and plain flour/baking powder instead of SR. Crumble mix instead of sugar for the topping is fab :-)

  • OutrageousFlavourLikeFreesias 10/08/13 18:49

    Just made this with raspberries and it is utterly, utterly delicious. The perfect summer cake. I had a sneaking suspicion I would be wanting more of this cake than the initial recipe suggested, so I made double quantities and it nicely filled a 3lb loaf-tin. Cooked in about 45 minutes. I also swapped golden caster sugar for ordinary caster sugar, because I didn't have any golden in the house. Seriously, make this. It's awesome.

  • TheThingUpstairs 13/09/10 21:31

    Really nice, hot or cold!

  • mollyroger 24/08/09 20:15

    I am having to make one of these a day at the moment, as everyone loves it so much. you could fancy it up with some buttercream and fresh fruit on top,