Mulberry tea cake

If there's one thing I've always coveted since moving to Tasmania, it's a glut from my very own garden. You know, so much fruit that you don't know what to do with it all. You make jam, you preserve some, you eat some and you give some away, and yet there's still loads of fruit left over. Now, I can finally cross that wish off my list. Our mulberry tree, which is six years old now, is positively groaning with dark purple fruit. Often, we hang around the tree and talk when visitors drop in, snacking away as we chat, our hands stained an inky purple. The children’s arms become splattered with ‘blood’ as they let the juice trickle down their skin and the grass below littered with purple berries. So far I've made jam, frozen some and made a cake: a mulberry tea cake, which reveals purple splotches when you cut a slice.