I have done this recipe a few times now.  It is really no different to making any other sponge-based cake, despite being gluten free, so it is a brilliant fallback when you have to rustle up a cake with under an hour to spare.  Yesterday’s excuse was that it was Father’s Day, it was also the chance to make it up to a couple of people dropping by who had their birthdays recently.  I was hoping to make it while the baby napped and to get on with all the marinating etc. for our barbecue planned for the evening, but my middle child was being a right grump, provoking his siblings, grinding his teeth, stomping about and generally requiring full attention for the full stretch of the afternoon while my husband enjoyed a pass from me to go and watch the Men’s Final at Queens Tennis Club.  I had been to the market on Saturday and bought a lot of 2 for £4 boxes of berries and being a November birthday celebrator, I am a real sucker for a pretty, ramshackle, summery cake.

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