Cookbook:Raspberry Ripple Cake

Raspberry Ripple Cake
Category Dessert recipes
Servings 12
Time 40 minutes
Difficulty

Cookbook | Ingredients | Recipes | Dessert

IngredientsEdit

  • 175 g (6.2 oz) (1⅜ sticks) unsalted butter, plus extra for greasing
  • 175 g (6.2 oz) (¾ cup) caster or superfine sugar
  • 1 teaspoon vanilla extract
  • 3 medium eggs
  • 175 g (6.2 oz) (1¼ cups) self-raising flour
  • 1 teaspoon baking powder
  • 6 raspberries
  • Icing or powdered sugar, for dusting

ProcedureEdit

  1. Preheat the oven to 190 °C (374 °F). Grease and line a 20 cm (7.9 in) round cake tin.
  2. Beat the butter, sugar and vanilla in a mixing bowl, until soft and fluffy.
  3. Beat in the eggs, one at a time.
  4. Fold the flour and baking powder into the mixture.
  5. Puree the raspberries in a blender.
  6. Spoon the mixture into the cake tin.
  7. Pour the raspberry puree.
  8. Swirl the mixture with a skewer.
  9. Bake for 20-25 minutes until a skewer inserted comes clean.
  10. Transfer the cake to the wire rack and leave it to cool.
  11. Dust the cake with icing sugar.