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Raspberry butter cake


Ingredients

  • 150g butter, softened
  • 1 cup caster sugar
  • ½ tsp vanilla extract
  • 3 eggs
  • 1 ¾ cups self-raising flour
  • 1 tsp baking powder
  • ½ cup milk
  • 200g raspberries thawed if frozen
  • To serve:
  • 300ml thickened cream, whipped
  • 250g fresh raspberries
  • Icing sugar for dusting

Method

  1. Preheat the oven to 180 degrees Celsius and line a 22cm springform cake tin with baking paper. Place the butter and sugar into the bowl of an electric mixer and beat until pale and creamy. Add the vanilla then eggs one at a time, beating well after each addition. Sift the flour and baking powder and then add the milk and raspberries, and stir until the mixture is just combined. Pour into the cake tin and bake for 45 minutes or until cooked when tested with a skewer. Cook the cake completely before decorating with the whipped cream, raspberries and icing sugar. Serves 10.
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