Ingredients
250g butter
room temperature
250g caster sugar
1 tsp vanilla paste
4 eggs
250g self raising flour
1 cup raspberries
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Equipment
- 1 20cm springform cake tin
- 1 wire rack
- 1 skewer
Instructions
- Preheat oven to 180°C or 160°C fan-forced. Butter a 20cm springform cake tin and set aside.
- Cream butter and caster sugar together until pale and fluffy. Add the vanilla paste and then the eggs 1 at a time, beating well between each addition.
- Fold through the flour and finally the raspberries. Pour the mixture into the tin.
- Bake for about 35 minutes. It will be ready when the sides of the cake are just beginning to pull away from the cake tin and a skewer inserted into the middle comes out clean.
- Let the cake cool on a wire rack.
Notes
Tip
You can skip the fruit in this cake and make it as a beautiful plain vanilla cake. This served with warm chocolate sauce and ice cream is my husband’s ideal dessert.
Variation
Swap the raspberries for apples, pears, plums or any other fruit.
Variation
Instead of vanilla, you could add a teaspoon of finely grated orange rind, some mixed spice or a tablespoon or two of cocoa.
