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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Raspberry Ripple Cake

Serves 12 · 40 minutes

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Gluten, Eggs, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

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

Method

  1. Preheat the oven to . Grease and line a 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.