Strawberry and raspberry squares

Serves 16

You will need:

• 175g butter, softened and little extra to grease the tin • 175g caster sugar • 2 eggs • Finely grated zest of 1 orange • 50ml milk • 175g plain flour • 1 teaspoon baking powder • 100g raspberries • 100g strawberries, cut into quarters • Icing sugar, for dusting 1 You will also need a 20cm square tin with high sides. Preheat the oven to 180°C, 355°F, Gas 4. If the cake tin has a removable base, butter the sides of the tin and line the base with a square of baking parchment. If the cake tin does not have a removable base, line the base and sides of the tin for easy removal of the baked cake later on. 2 Cream the butter until it is soft in a mixing bowl, or use an electric food mixer. Add the caster sugar and beat until the mixture is light and fluffy. Whisk the eggs together in a small bowl for a few seconds, then gradually add them to the creamed butter and sugar mixture, beating all the time. 3 Beat in the finely grated orange zest and the milk. Sift in the plain flour and the baking powder together, and stir in to the mixture. Add 50g of the raspberries and 50g of the quartered strawberries and gently fold them in to the mixture. Tip the mixture into the prepared tin, and dot the remaining raspberries and quartered strawberries on top of the cake mixture. 4 Bake in the preheated oven for 30-35 minutes, or until a skewer inserted comes out clean. 5 Remove the tin from the oven and allow the cake to cool in the tin for 10 minutes. Carefully remove the cake and leave it on a wire rack to cool down fully, before placing it on a chopping board and cutting it into 16 squares. Dust with icing sugar.