Since i was a child, I remember that mulberry tree which is next to our home at the village and that has been there for ages and been feeding us mulberries for a long time. There are a wide ranges of mulberries, different kinds and names but the one we have has a sweet, juicy and soft taste. Now it’s the mulberry season.
Picking mulberries is quite messy. But I like to do it myself. Getting inside the tree, sometimes using a ladder or even climbing on the trunk to reach some branches that hold a bunch of large yummi mulberries that have been waiting up there for someone to pick them. What a delightful thing to do, “baking” a contact between you and the tree, the branches poking you however you move trying to reach the fruits. And if you don’t pay attention, usually you can’t, you’ll get purple color all over you clothes, your hands, sometimes your face. But its a lovely thing to do.
I have never eaten mulberries other than fresh-raw therefore i don’t know how they taste in cakes or pies. So i wanted to bake something. I didn’t follow any recipe. I came up with the ingredients and measurements. And the result wasn’t disappointing. The cake was simple, sweet and soft.
If you have any easy simple recipe with mulberries, please pass it on to me.
Here’s the recipe:
-1 cup mulberries
-1 1/2 cup wheat flour
-3/4 cup sugar
-zest of 1 lemon
-1 cup full fat milk
-1 tsp baking powder
-2 tbsp vegetable oil
Preheat oven to 180C. Beat the eggs, lemon zest and sugar. Then add the flour, baking powder, milk and oil and mix together.
Pour the batter in a greased and floured pan then distribute the mulberries one at a time over the batter and bake for almost 35 minutes until the cake is golden brown.
Enjoy and Bon Appétit.