Preparation time: 20 minutes
Cooking time:
30-35 minutes
12 portions
Not suitable for freezing


You’ll need:
*175g (6oz) butter, softened
*175g (6oz) caster sugar
*3 eggs
*175g (6oz) self-raising flour
*zest of 1 orange
*100g (4oz) blueberries
*150g (6oz) raspberries
*25 x 19cm (10 x 7in) roastingtin, greased and lined

For the crumble:
*50g (2oz) butter
*100g (4oz) plain flour
*50g (2oz) demerara sugar

1. Preheat the oven to 180°C, 160°C fan oven, 350°F, gas 4. Make the crumble topping by rubbing together the butter and flour in a bowl until it resembles breadcrumbs, then stir in the demerara sugar and set aside.

2. To make the cake mixture, whizz the butter, sugar, eggs, flour and orange zest in a food mixer until smooth. Spoon into the roasting tin and top with the fruit followed by the crumble mixture.

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3. Bake for 30-35 minutes. Allow to cool in the tin for about 10 minutes, then transfer to a wire rack to cool completely.