Jubilee Cake

as seen on Mellow Yellow

Ingredients

250g plain flour
1 ½ tsp baking powder
½ tsp salt
80g Mellow Yellow Rapeseed Oil
175g caster sugar, plus 1 ½ tbsp for sprinkling
1 egg
1tsp vanilla extract
130ml milk
150g strawberries, hulled and cut into small cubes
200g blueberries 

Method

Preheat your oven to 180°C (160°C) and line a 9inch cake tin with baking paper.

In a bowl, mix together the flour, baking powder and salt, set aside.

In a large mixing bowl, combine the oil, sugar, egg, vanilla extract and 10ml of milk. Whisk very well for a few minutes using a hand mixer.

Gradually add the flour mixture, alternating with the milk, little by little, whisking in between each addition until smooth.

Transfer your cake mixture to your lined cake tin.

Arrange your strawberries and blueberries on top to form the Union Jack flag shape, covering the whole of the cake.

Sprinkle 1 ½ tbsp of caster sugar over the top of the strawberries and blueberries.

Bake for 10 minutes, then lower the oven temperature to 160°C and bake for 50 minutes - 1 hour, or until a skewer comes out clean.

Leave in the cake tin on a wire rack until completely cool, then tip out and serve.

Store in an airtight container in the fridge and enjoy at room temperature, within 3 days.

Raspberry Lemonade

 Raspberry Lemonade - from the Food Network

Ingredients

4 cups fresh lemon juice

3 cups sugar (we usually start with less)

1 bag frozen raspberries

Ice cubes, for serving

Squeeze the lemons and pour the juice into a pitcher. Mix together the sugar with 3 cups water and stir to dissolve to make a syrup. Add the syrup to the lemon juice and top it up with 8 cups water. Taste to make sure it's sweet enough for you, and then add the raspberries. Mix the lemonade together and let chill in the fridge. (Keep in mind that the raspberries are tart, so be sure to sweeten enough!)

Fill mason jars with ice cubes and top them off with the lemonade.