Raspberry Cake

Bursting with the summer goodness of raspberries, this cake is the perfect accompaniment for freshly brewed coffee.

Photographs: Natasha Liviero / Pexels

Text: Natasha Liviero

Raspberry Cake

Makes 1 x 20cm cake

Ingredients:

85g butter, room temperature

180g caster sugar

5g vanilla extract

3g almond extract (optional)

1 XL egg

35g apple sauce

226 flour

6g baking powder

195g full-cream milk, room temperature

80g raspberries (mixed into the batter)

60g raspberries ( on top of the batter)

Icing sugar/powdered sugar for serving

Method:

1. Preheat the oven to 1700C (fan).

2. Line and grease the base and sides of a 20cm spring form baking tin.

3. With a paddle attachment, beat the butter and sugar until light and creamy.

4. Add the extracts and egg, followed by the apple sauce. Beat until well combined.

5. In a separate bowl, sift the flour and baking powder and set aside.

6. Add the flour and milk to the batter, alternating in three batches, ending with the milk. Mix until just combined - don’t over mix!

7. Gently tear 80g of raspberries and stir into the batter.

8. Spoon the batter into the baking tin. Smooth the surface and place 60g of whole raspberries evenly over the surface, lightly pressing into the batter.

9. Bake for 50 minutes or until a skewer inserted into the centre of the cake comes out clean. Rest in the baking tin for 10 minutes before removing and placing on a cooling rack.

10. Dust with icing sugar before serving.