NO PHOTO
Ingredients
ServingsOriginal: Serves 12
- unsalted butter, 175 g / 6.2 oz; plus extra for greasing1 3/8 stick
- superfine sugar, 175 g / 6.2 oz3/4 cup
- vanilla extract1 tsp
- eggs, medium3
- self-raising flour, 175 g / 6.2 oz1 1/4 cup
- baking powder1 tsp
- raspberries6
- powdered sugar, for dusting
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 10 steps
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.
Region evidence: no stated origin (basic dish)
