Raspberry butter cake

Serves:

Ingredients

InIIngredients

• 125g unsalted butter
• ¾ cup caster sugar
• 2 eggs
• 1½ cups self-raising flour (gluten-free see notes below)
• ½ cup milk
• 1 cup fresh or frozen raspberries

Method

Preheat oven to 180°C.

Grease and line a 23cm round cake tin with baking paper.

Cream butter and sugar until light and fluffy (electric mixer or food processor), add eggs one at a time and beat until well combined.

Add half flour and milk, mix, then add remaining flour and milk, mix well.

Gently fold ¼ cup of the raspberries through the mixture.

Spoon ¾ of the mixture into the tin, sprinkle with remaining raspberries, then pour rest of cake mixture over the top.

Use a spatula to smooth the top. Bake for 35-40 minutes or until a skewer inserted into the centre of the cake comes out clean.

Allow cake to cool for 5 minutes in the tin and then turn out onto a wire rack to cool.

Sprinkle with icing sugar before serving.

Serving Suggestions

Note

• If using frozen raspberries, don’t defrost.
• Raspberries are my absolute favourite, so this cake is a regular feature for our family morning teas.
• Oh, and for lunch boxes, if you must share.
• Make this cake gluten-free by using gluten-free plain flour  and 3 teaspoons gluten-free baking powder.
• A smidgeon (about 1/8 teaspoon) of xanthan gum (from health food shops and some supermarkets) gives the ‘gluten-like’ consistency.
• Recipe created by Melissa Hughes for Kidspot.