Raspberry Cake

This is a super cake; it's super easy to make, you don't need any eclectic ingredients bar your usual madeira mix sponge stuff and then some raspberries. I adapted this from a Martha Stewart strawberry cake recipe.

So just a few potential pit falls to avoid first....

Line that tin.......... will do a post on this, you need a round tin about 26cm in diameter and line it properly because the mix could leak out. 

Tin size..... if you don't use a wide enough tin it'll take hours to bake and all the raspberries will have sunk to the bottom by the time it's cooked.

Bear in mind.....in case you get the fear...... you basically have a madeira sponge mix, pour that into your tin and then you put all your fruit on top and they sort of sink down a bit, there is room for potential fear here, but I've made this a few times now and this is how it works. You then sprinkle sugar on top.


So let's get to it then..........

You'll need......

6 tablespoons unsalted butter (which is 85g), softened, and then for tin greasing

1 1/2 cups plain flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup plus 2 tablespoons sugar

1 large egg

1/2 cup milk

1 teaspoon pure vanilla extract

350 whole raspberries, you can also you defrosted ones

You'll need to......

Preheat oven to 180 degrees Celsius. Butter a 26cm tin. Sift flour, baking powder, and salt together into a mixing bowl.

Put butter and 1 cup sugar in a separate bowl and beat together with a whisker. Mix on medium to high speed until pale and fluffy - about 3 minutes. Reduce speed to medium to low and mix in egg, milk, and vanilla.

Reduce speed to low and gradually mix in flour mixture. Transfer batter to tin and arrange raspberries on top of batter. Sprinkle remaining 2 tablespoons sugar over berries.

Leave the cake in for 10 minutes and then reduce oven temperature to 160 degrees Celsius. Bake until cake is golden brown and firm to the touch, about 1 hour, or just give it a gentle shake and see if it wobbles. It'll set more as it cools outside of the oven. 

Cut it up into wedges. It'll keep for two days, although my experience is that it's eaten within an hour.