Standby Berry Cake

1. Preheat the oven to 180°C, Gas mark 5, 350°F. Grease and flour a 1 litre loose bottom cake tin. Melt the margarine in a pan.

2. Place the cornflour, bran, baking powder, vanilla sugar and Fruisana in a bowl and mix thoroughly. The amount of Fruisana required varies according to the berries you are using. Sour or acidic berries or rhubarb may need more.

3. Remove the pan with the melted margarine from the heat and beat in the eggs. Add to the dry mixture. Mix until an even consistency, then pour into the cake tin. Place the berries or fruit pieces on top.

4. Bake in the lower part of the oven for 30-40 minutes. The berries will sink into the mixture. If the cake starts to brown, cover with a piece of baking paper. The cake is ready when it shrinks away from the sides of the tin.

5. Remove from the oven and allow the cake to cool in the tin. Then turn onto a wire rack.

6. Serve the cake on its own or with vanilla ice cream or whipped cream.

Serves: 8
100g margarine
2tbsp plain flour
125-175g Fruisana Fruit Sugar (depending on sweetness of berries)
80g cornflour
25g bran
1tsp baking powder
2tsp vanilla sugar
2 eggs

Topping:

200g berries or fruit pieces