Gosh, didn’t it rain?
This beautiful posy came from Wendy at the market, standing in the pouring rain with her driza-bone and her brolly.
The Buddleia ‘Black Knight’ is flowering and the deep purple blooms smell like honey mixed with violets. Intoxicating.
Some of my now-favourite recipes have come from fellow bloggers, so in the spirit of sharing the goodness, here is the recipe for the easiest and most popular cake I’ve ever made. It’s ridiculously simple, but everyone loves it. It’s called ‘Shearer’s Cake’ and I can just imagine the shearers all tucking in at smoko, with strong tea. I have made this for years, and I think the recipe came from a magazine, but unfortunately I did not record the source.
The trick is not to over-cook it. In my oven it takes around 40 mins at 160 degrees (fan-forced), but adjust to suit your own oven. Then it’s nice and rather moist, almost like a pudding.
You will need a lined 20 cm cake tin.
2 cups self-raising flour
1 cup sugar
125 gm soft butter
half- three quarters cup of milk
Put all ingredients in a large bowl and mix with a hand mixer for 2 minutes, or until well combined and the mixture looks smooth and pale. I adjust the milk if the mixture looks too stiff and doughy.
Transfer to the cake tin and cook for around 40 minutes in a moderate oven. Turn out onto a cake rack to cool.
1.5 cups icing sugar
3 tablespoons soft butter
Mix until smooth and ice the cake when it is completely cold. Sprinkles optional.