Raspberry Ripple Cake
Category: Dessert · Serves 12
Ingredients
- 1⅜ sticks (175 g / 6.2 oz) unsalted butter, plus extra for greasing
- ¾ cup (175 g / 6.2 oz) superfine sugar
- 1 tsp vanilla extract
- 3 medium eggs
- 1¼ cups (175 g / 6.2 oz) self-raising flour
- 1 tsp baking powder
- 6 raspberries
- Powdered sugar, for dusting
Instructions
- Preheat the oven to . Grease and line a round cake tin.
- Beat the butter, sugar and vanilla in a mixing bowl, until soft and fluffy.
- Beat in the eggs, one at a time.
- Fold the flour and baking powder into the mixture to make a batter.
- Purée the raspberries in a blender.
- Spoon the batter into the cake tin.
- Pour the raspberry puree over the batter, and swirl the mixture with a skewer to create a rippled effect.
- Bake for 20–25 minutes until a skewer inserted comes clean.
- Transfer the cake to the wire rack and leave it to cool completely.
- Dust the cake with icing sugar.
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