A light-textured homemade cake enriched with the sweet aroma of fresh or dried mulberries, made to make the most of summer's abundant fruit. Refreshed with grated lemon zest, this recipe is also enjoyed at breakfast tables.
Whisk the eggs and sugar, add the oil and milk, then mix in the lemon zest.
Sift the flour and baking powder into the mixture, then fold in the lightly floured mulberries last, mixing gently.
Pour the batter into a greased cake pan and bake in a preheated oven until a toothpick comes out clean.
Let the cake rest in the pan for ten minutes, then remove and let cool completely before slicing and serving.
Important: If using fresh mulberries, lightly coat them in flour before adding to the batter so they don't release their juice, otherwise the bottom of the cake may stay soggy. Allergens: contains gluten (flour), egg, milk (if used). Don't slice the cake before it has cooled, or it may fall apart.
If you're using dried mulberries, soaking them in lukewarm water for a few minutes before adding them to the batter softens them, keeping the inside of the cake tastier and moister.
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