Taken from my favourite Great British Bake Off ‘Learn How To Bake’ recipe book- this raspberry cake is one of my favourite things to bake, and is perfect for lunch, as desert with ice cream or wrapped in foil and taken for a sneaky office snack (the ideal way to ward off the 4 o’clock munchies)! In all honesty, anything that Berry and Hollywood come up with is going to be a winner, but for sponge novices- these are perfect, and equate to minimal soggy bottom and ultimate tastiness.
You will need:
– 250g unsalted butter
– 250g caster sugar
– 4 eggs, lightly beaten
– 250g self raising flour
– 75g ground almonds
– 225g fresh raspberries
– Icing sugar to sprinkle!
1. Preheat the over to 180 degrees- and beat the butter in your mixing bowl until it is smooth and creamy. Add the sugar and mix until fluffy.
2. Gradually add in the eggs, beating in each until it disappears. When you are left with just a couple of tablespoons of egg, beat a tablespoon of flour into the mixture in between each addition (this sounds more complex than it is).
4. Scatter half of the raspberries in, and gently fold in. Scrape the mixture into your prepared cake tin (lined with grease proof paper and butter around the edges) and spread evenly. Plop the rest of your raspberries on top- they will sink in!
5. Place in the oven and bake for 1-1 1/4 hours until the cake is a little lighter than mine (silly Liv). Use the skewer/cocktail stick/knife test to see if your cake is done- if it isn’t pop it back in for another 5 minutes!
6. Leave to cool before removing from the tin- and sprinkle with icing sugar. Eat within 3 days (like you won’t do that…)