18 south 4 berry "plonk" cake

No, this doesn't have "plonk" in the usual sense!  The name comes from the way you "plonk" the berries on top of the cake, pressing them half into the cake mixture.

125g butter, softened
1 cup caster sugar

1 tsp vanilla essence

2 eggs

1½ cups self-raising flour, sifted

1 tsp ground cinnamon

½ tsp baking powder

3 tbsp icing sugar, sifted

2 cups 18 south 4 berry mix
Preheat oven to 160degC. 
Use a 22 cm round cake tin with a removable base. Spray well oil or grease with butter. 
Beat the butter, sugar and vanilla until pale and creamy.
Add the eggs one at a time, beating until just combined.
Fold in the sifted flour, cinnamon and baking powder until the mixture has just combined. 
Spoon mixture into prepared tin then “plonk” the 18 south berries half into the mixture. 
Sprinkle half the icing sugar over the berries. 
Bake for one hour.  Turn off the oven and leave to cool inside for further 5-10 minutes.  Remove from the oven and leave to cool for a further 10-15 minutes before removing from tin and cutting.
Dust with remaining icing sugar and serve.  
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