Mother and daughter team Trisha and Cherry Curtis from Naturally By Trisha have been making natural products for thirty years in the beautiful Puhoi Valley, they are the creators of our gorgeous Lip Balms and Baby Balm. Trisha also has a rewarding practice in her clinic at her marae in Silverdale. She combines the modalities of classical homeopathy, rongoā māori and Ho’oponopono.

This week Trisha has shared her delicious butter cake recipe – from France, no less!

“Years ago we had some visitors from France who shared their basic butter cake recipe with us. We’ve used it many times since, changing it up with whatever fresh fruit we have on hand. You can add lemon rind or fruit such as plums, peaches, berries or apricots either as a middle layer or placed on top of the batter and sprinkled with a little sugar. Today we used mixed berries.”

Best Ever Basic Butter Cake


175g butter

175g sugar

3 eggs

175g flour

1 tsp baking powder


Preheat the oven to 180c and lightly grease a 20cm cake tin.

Cream the butter and the sugar. Beat the eggs until thick and add (to the butter /sugar mix) alternately with the sifted dry ingredients. Pour the batter into the prepared tin. This time I spread 3/4 batter in the tin, carefully placed the fruit on top (1/3 of a cup) and then spread the remaining batter over top.

Bake in the preheated oven for 30-35 minutes until cooked. Best served with freshly whipped cream. Enjoy!