Raspberry Ripple Cake

• 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

Ingredients for 12 servings (1.3 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Preheat the oven to 190 C. Grease and line a 20 cm round cake tin.

   Oven
2. 2

   Beat the butter, sugar and vanilla in a mixing bowl, until soft and fluffy.

3. 3

   Beat in the eggs, one at a time.

4. 4

   Fold the flour and baking powder into the mixture to make a batter.

5. 5

   Purée the raspberries in a blender.

   Blender
6. 6

   Spoon the batter into the cake tin.

7. 7

   Pour the raspberry puree over the batter, and swirl the mixture with a skewer to create a rippled effect.

8. 8

   Bake for 20–25 minutes until a skewer inserted comes clean.

   Oven
9. 9

   Transfer the cake to the wire rack and leave it to cool completely.

10. 10

    Dust the cake with icing sugar.