*Speedy Berry Cake*
Makes one 9 inch cake

Is this a cake or a tart?  I don't know for sure.  It goes together like a cake but ends up looking a bit like a tart.  All I really know for sure, is that it's rich, and buttery and very, very delicious!

120g ( 4 1/2 ounces) unsalted butter
135g ( 4 3/4 ounces) caster sugar
120g ( 4 1/2 ounces) flour
1 1/2 tsp baking powder
pinch salt
1 large egg
90g ( 3 1/2 ounces) fresh or frozen berries (any kind will do, or even a mixture)
1 TBS plain flour
softened butter, to grease the tin and some dried bread crumbs as well

Pre-heat the oven to 180*C/350*F.   Butter a 9 inch cake tin with a removable bottom well, and then dust it with some dried bread crumbs.  Set aside.

Place the butter and the sugar into a saucepan.  Bring to the boil, then reduce the heat to a simmer for 1 minute.  Remove from the heat and set aside to cool.

Mix together the flour, baking powder and salt.  Stir this into the cooled butter mixture.  Beat in the egg.  Pour the mixture into the prepared cake tin and smooth the top. 

Toss the berries together with the remaining TBS of flour.  Shake off any excess, then sprinkle them evenly over top of the batter.  Bake in the centre of the oven for about 25 minutes, or until the cake is golden and tests done.

Remove from the oven to a wire rack to cook completely before removing from the pan.  Dust with a bit of icing sugar before serving.