Ingredients
225g butter
150g caster sugar
150g self raising flour
3 eggs
tsp of vanilla essence
juice of half a lemon
150g raspberries
225g of icing sugar
Splash of milk
50g of white chocolate
1tsp of baking powder
3 tbsp of raspberry jam
Method
1.Pre heat the oven to 180 degrees c
2. Pop around two thirds of the raspberries in a bowl and blend or mash them, then using a small sieve, squash the raspberries across the sieve, catching the juice underneath to use in the cake.
3. Cream 150g of the butter and sugar together in a separate bowl.
4. Gradually beat in the eggs.
5. Fold in the flour and baking powder.
6. Add in the vanilla, lemon juice and splash of milk.
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| Sandwiched and ready to ice! |
7. Divide the mixture between two greased baking tins, for this cake I used a 19cm cake tin but if you want to make a bigger or deeper can you can just add the mixture. (For every 100 grams of sugar, butter and flour you need two eggs).
8. Make small wells in the mixture and spoon in the raspberry sauce before using a cocktail stick or something similar to twirl the sauce through the mixture.
9. Bake in the oven till well risen and golden brown, the cake layers should be springy to touch and a stick should come out clean when put through the middle. Approx 20 minutes of baking.
10. To make the icing, mix the remaining butter and icing sugar together, with a splash of milk, though use your discretion with the icing sugar and add gradually and taste as you go.
11. Melt the chocolate and add this gradually, again tasting as you go, making sure not to overpower the icing with the chocolate.
12. Once the cake layers are cool, spread the jam and some buttercream across the top of one layer and sandwich the two layers of the cake together.
13. I chose to ice my cake all over using a flat palette knife to get a smooth edge but this is totally optional, I then decorated the top with the remaining raspberries.
I hope you enjoy this recipe, this a lovely cake and has gone down a treat in my family!
Carly
xxx
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