1 cup brown sugar
1½ cups self raising flour
1 teaspoon cinnamon or nutmeg
50g melted butter
1/3 cup brown sugar
2 cup Trader Tom’s organic mixed berries
Preheat the oven to 180°C.
Grease or spray a 20cm spring-form cake tin. Line the base with baking paper.
Beat the 150g of butter and 1 cup of brown sugar together until they are light and fluffy. Add the eggs, one at a time, beating well after each one.
Sift in the flour and cinnamon or nutmeg and stir until combined.
Combine the melted butter and 1/3 cup brown sugar, and spread over the baking paper at the base of the cake tin. Sprinkle over the mixed berries and smooth out. Spoon the cake mixture over the berries.
Bake for approx 40 minutes, until a skewer inserted in the centre comes out clean. Reduce the heat after 20 minutes if too brown. Leave to rest for 10 minutes before inverting the cake on a serving plate.