Cookbook:Raspberry Ripple Cake
| Raspberry Ripple Cake | |
|---|---|
| Category | Dessert recipes |
| Servings | 12 |
| Time | 40 minutes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Dessert
Ingredients
[edit | edit source]- 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
Procedure
[edit | edit source]- Preheat the oven to 190 °C (374 °F). Grease and line a 20 cm (7.9 in) round cake tin.
- Beat the butter, sugar and vanilla in a mixing bowl, until soft and fluffy.
- Beat in the eggs, one at a time.
- Fold the flour and baking powder into the mixture to make a batter.
- Purée the raspberries in a blender.
- Spoon the batter into the cake tin.
- Pour the raspberry puree over the batter, and swirl the mixture with a skewer to create a rippled effect.
- Bake for 20–25 minutes until a skewer inserted comes clean.
- Transfer the cake to the wire rack and leave it to cool completely.
- Dust the cake with icing sugar.