This duo gave up their day jobs working in investment banking (Nadia) and at the NHS (Kat) to do what they love (isn’t this always the dream?): bake. And boy, do they bake – but not the frothy cupcake kind. No, we’re talking good old slabs of hearty lashings of sponge and home-baked traditional slices based on family recipes. Last night, after meeting Nadia, I cosied up with a big slab of carrot cake and frosting that she’d made earlier in the day – a ridiculously massive wedge of moist carrot cake – which tasted wonderfully fresh.
Nadia and Kat met at a pub, started chatting about their mutual love of cake (as you do). Nadia says: “A month later we found ourselves working side by side doing a two-day baking marathon for a music festival. We’ve not looked back since!
“By day, we serve indulgent afternoon teas served in vintage china at events and festivals. By night, we love the idea of midnight cake feasts, so we deliver bite-sized delicacies to peckish party revelers at nightclubs and parties.
“I spend hours upon hours trawling the internet for recipes, reading all the comments, and looking at all the pictures to try and get an idea of how it might turn out before I have a dabble. I came across this Blueberry Delight recipe last week; it had 313 comments, and I read every single one (loser, obsessed or weird- I’ll leave that one for you to decide!). Once I made it, I absolutely loved it, so much so that it’s only appropriate that I share it with you here.”
Makes 12 squares
250g plus all-purpose flour
1 tsp all-purpose flour (extra)
1 tbsp baking powder
1 tsp table salt
227g unsalted butter, softened
165g light brown sugar
100g granulated sugar
3 large eggs
225ml buttermilk (or you can use whole milk, but buttermilk gives a real moist texture to cake)
100g blueberries (fresh or frozen – you don’t need to defrost them)
100g blueberries (again, no need to defrost)
50g granulated sugar
1/2 tsp ground cinnamon
Preheat the oven to 160 C and grease and flour a 13-by-9 inch baking tin. Whisk the large weight of flour with baking powder, and salt in one bowl; in another, beat together the butter and sugars on medium-high speed until fluffy. Then add the eggs, one at a time, beating until just incorporated and scraping down the bowl after each one. Reduce the speed and beat in one-third of the flour mix, give it a good mix and then beat in half of the milk. Beat in another third of the flour mix, then all of the remaining milk and then finally the remaining flour. In a seperate bowl, toss the blueberries with the extra teaspoon of flour. Then very gently, fold the blueberries into the main batter. Spread into the prepared tin.
Then, for the topping, scatter the remaining blueberries on top of the batter. Stir the cinnamon and granulated sugar together and scatter all over the cake mix (it will give a lovely crumbly texture to the cake). Bake for 40-45 minutes (or until a skewer comes out clean) and leave it for 20 minutes before turning out and serving (topping side up!) – cut into slices, and eat warm for a lovely fruity bite!
If you’d like Butterfingers to bake cakes for an afternoon tea event, email email@example.com.