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Raspberry Ripple Cake

Time
40 minutes
Servings
12

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
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Method

  1. Preheat the oven to 190 C. Grease and line a 20 cm 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.

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