Ingredients
125g unsalted butter
1 cup caster sugar
2 eggs
1 cup self-raising flour
for gluten-free option, see notes
1 cup milk
1 cup fresh or frozen raspberries
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Equipment
- 1 23cm round cake tin
- 1 Baking paper
- 1 Electric mixer or food processor
- 1 Spatula
- 1 Wire rack
- 1 Skewer
Instructions
- 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.
Notes
Tip
If using frozen raspberries, don’t defrost.
Variation
Make this cake gluten-free by using gluten-free plain flour and 3 teaspoons gluten-free baking powder.
Variation
A smidgeon (about 1/8 teaspoon) of xanthan gum (from health food shops and some supermarkets) gives the ‘gluten-like’ consistency.
