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
1 tsp. vanilla extract
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.