When something is made twice in one week, it must be good. And this cake certainly is. Why I've not made it before now, I'm really not sure. There are only good things about it - lots of butter and sugar, zing from some raspberries, light texture, made in a decorative tin.
I was needing to fill in for morning tea at work. As the designer of the roster, it is my responsibility to ensure that everyone on my team contributes equally to our food intake. And when someone left the team recently, it seemed easier to me to make a cake than change the roster. The cake needed to be done with minimal fuss, and without too much glam. After, it was not really my turn at providing the food. This was the perfect thing to prepare, simple yet delicious, elegant without showing off too much.
Please enjoy with a cup of tea.
Serves up to 10.
250 g butter, softened
1 ½ c sugar
1 tsp vanilla essence
2 ½ c plain flour
2 ½ tsp baking powder
1 c milk
2 c frozen raspberries
Spray oil, or similar for greasing your cake tin
Pre-heat your oven to 160 ◦C. Grease a fluted tin with a spray of oil – I have a silicone one that works wonders for this cake.
Beat the butter, sugar and vanilla together in your electric mixer for five minutes, until light and fluffy. Add the eggs, one at a time beating well between each one. Turn off the mixer, sift in the flour and baking powder and beat together on a low speed. Slowly add the milk with the mixer beating, until well incorporated. Turn off the mixer, fold in the raspberries.
Spoon the mixture into the prepared tin. Bake in the oven for around one hour and fifteen minutes until cooked. It may take more or less time, so start checking after an hour of cooking.
Cook for five minutes in the tin before turning onto a wire rack to cool. Delicious with some cream, with some homemade ice cream, or just as it is dusted with icing sugar.
Donna Hay magazine, Issue 17.