I know this is quite mad, but on the weekend, we made our own butter. There was half a litre of cream about to go off, so we turned it into unsalted beurre by beating it with a whisk until it split, and then whacking the resultant butter around on a board with gnocchi paddles until all the whey had drained out of it.
Today I used this butter to make berry yoghurt cake. The cake mix has been layered with our raspberry rhubarb jam and frozen blueberries. It cooks with a very moist, fine-grained texture.