Tuesday, August 09, 2022

Chef Dario Cavaliere writes a weekly food column for the Waterford News & Star


THIS is a great use of all those summer ripe berries in the fridge during the summer months. And if they are a little overripe then the recipe works even better, just don’t over fold the brittle berries into the dough or you will have a slurry. A light touch here works wonders.



300g plain flour

120g caster sugar

2 tsp. baking powder

60g melted unsalted butter

250ml buttermilk

1 egg

1 tsp. vanilla extract

50g blueberries

50g strawberries

Zest and juice of ½ lemon



In a large bowl, mix together the sugar, flour and baking powder.

In a jug whisk together the buttermilk with the lemon juice and rind, the melted butter and vanilla. Stir this into the dry ingredients and mix well to form a soft dough. Then gently fold in the berries.

Prepare a 9” round loose-bottomed pan, by buttering and then dusting with flour. Tip the dough into the pan and smooth it out evenly. Place the pan into a preheated oven at 180oC for 25 minutes, until completely cooked.

Remove from the pan and allow to cool completely on a wire rack.

Serve with fresh whipped cream and fresh berries.

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By Dario Cavaliere
Contact Newsdesk: 051 874951

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