Cookbook:Raspberry Ripple Cake

| Dessert

Ingredients

 * 1⅜ sticks (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

Procedure

 * 1) Preheat the oven to 190 C. Grease and line a 20 cm round cake tin.
 * 2) Beat the butter, sugar and vanilla in a mixing bowl, until soft and fluffy.
 * 3) Beat in the eggs, one at a time.
 * 4) Fold the flour and baking powder into the mixture to make a batter.
 * 5) Purée the raspberries in a blender.
 * 6) Spoon the batter into the cake tin.
 * 7) Pour the raspberry puree over the batter, and swirl the mixture with a skewer to create a rippled effect.
 * 8) Bake for 20–25 minutes until a skewer inserted comes clean.
 * 9) Transfer the cake to the wire rack and leave it to cool completely.
 * 10) Dust the cake with icing sugar.