As a child, I was quite a fussy eater and I am sure my mother had a very difficult time getting me to eat properly. In an effort to make me have the necessary nutrients, she resorted to something most mums do, start giving their kids protein and nutrient supplements mixed with milk! I hated that too, seriously…and because that health drink used to be strawberry flavored, my mind associated all fruits in the berry family with that medicine like health drink and I hated all those fruits too..
Until one of my father’s cousins, invented a brilliant competitive kind of game, to keep my brother and me entertained while she was watching over us; at the end of which we both got mulberries, freshly picked from a tree in their apartment complex, as a reward and also a consolation prize. I finally overcame my hatred for berries that day, and I do eat all of them now, but Mulberries will always remain my favorites for that delectable sweetness, lovely black-purple color and warm childhood memories.
Yet another quick trip to Mahabaleshwar with my husband a couple of weeks back, and I bought Mulberries like there was no tomorrow. My husband asked if we could make a dessert out of them, and although I had never baked with mulberries before, I thought they would go well in a basic vanilla cake. It turned out quite nice and moist, and the mulberries which had softened with the heat, yet retained their form gave a nice burst of flavor in between.
Unfortunately we don’t meet very often now, but Yogi Bear (that was the nickname we gave our Aunt), this one is dedicated to you!
1 cup butter;
3/4th cup powdered sugar;
1 ½ cup all purpose flour (Maida);
250 gm Mulberries;
1tsp Vanilla extract;
1tsp baking powder.