Ingredients
- 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
Make it step by step
- Preheat the oven to 190 °C. Grease and line a 20 cm 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.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Wikibooks Cookbook by Wikibooks contributors, under CC BY-SA 4.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Editorial changes: Omitted a conflicting stick approximation and retained the source’s agreeing gram/ounce weights. Source quantities otherwise retained; not a record of kitchen testing.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.