Cookbook:Raspberry Ripple Cake

Raspberry Ripple Cake
CategoryDessert recipes
Time40 minutes

Cookbook | Ingredients | Recipes | Dessert

Ingredients edit

Procedure edit

  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 to make a batter.
  5. Purée the raspberries in a blender.
  6. Spoon the batter into the cake tin.
  7. Pour the raspberry puree over the batter, and swirl the mixture with a skewer to create a rippled effect.
  8. Bake for 20–25 minutes until a skewer inserted comes clean.
  9. Transfer the cake to the wire rack and leave it to cool completely.
  10. Dust the cake with icing sugar.