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Raspberry Ripple Cake

Raspberry Ripple Cake — a recipes for dessert recipe, 8 ingredients, about 40 min.

Serves 12 · 40 min · Recipes for dessert

contains glutencontains dairycontains eggs

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 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
Make it lactose-friendly
  • 1⅜ sticks (175 g / 6.2 oz) unsalted butter, plus extra for greasing → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Preheat the oven to . Grease and line a 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.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0