This shelf holds one product, so tonight is a simple dessert for dinner: butter cake with fresh berries and the whipped cream already on hand. A tired cook can have this on the table in thirty minutes, which is the real point.

Serves 2. 30 minutes, 10 at the stove.

About 780 calories a serving, 10 g protein, 69 g carbohydrate, 53 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 375°F [190°C]. Mix 4 tablespoons melted butter, 1/4 cup sugar, 1 egg, and 1/4 teaspoon salt until combined. Fold in 1/2 cup flour just until no dry streaks remain.
2. Pour the batter into a greased 8-inch cake pan or divide between two small ramekins. Bake until a fork inserted in the centre meets gentle resistance, about 18 to 20 minutes.20 min
3. While the cake bakes, put 1 cup frozen mixed berries into a bowl to thaw; they'll release their juice and soften. Stir once or twice as they sit.
4. When the cake is done, let it rest for two minutes, then turn it out onto a plate or leave it in the pan. Spoon the berries and their juice over warm cake and top with a dollop of the whipped cream from the can.

Note Swap the berries for a ripe sliced peach or plum if that is what you have. This cake keeps for a day, covered, and the berries will soak into it pleasantly. Eat it warm or at room temperature with the whipped cream on the side.