Raspberry ripple cake

Name: Raspberry ripple cake
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 10
Cuisine: Global
Ingredients: 200 grams caster sugar; 200 grams butter, softened; 4 eggs; 1 teaspoon vanilla extract; 200 grams self-raising flour; 1 teaspoon baking powder; 3 Tbsps milk; 200 grams punnet raspberry; 140 grams marshmallow

Raspberry ripple cake might be If you have marshmallow, self-raising flour, milk, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour.

Instructions

Grease a 23cm-deep, loose-bottomed cake tin and cut out a circle of baking parchment to fit into the bottom.

Equipment you will use

Cake Form

Cut a thick strip of parchment to fit around the side of the tin.

Heat oven to 190C/fan 170C/gas

Equipment you will use

Oven

Put the sugar and butter into a large mixing bowl. Using an electric whisk (or wooden spoon if youve got more time and energy), beat them together until creamy and soft. Crack in the eggs, one by one, giving a good beat after each addition. Stir in the vanilla extract, then the flour and baking powder, then stir through the milk to loosen the mixture. Carefully stir in half the raspberries, making sure you dont mix too vigorously or they will fall apart.

Ingredients you will need

Vanilla Extract

Baking Powder

Raspberries

Butter

All Purpose Flour

Sugar

Egg

Milk

Equipment you will use

Wooden Spoon

Mixing Bowl

Whisk

Cook the cake for 25-30 mins until just about cooked through. Then, carefully take it out of the oven. Scatter the marshmallows all over the cake, trying to leave a 2cm border round the edge of the tin as the marshmallows will expand when cooking, then tuck raspberries into any gaps. Return to the oven for another 10 mins until the cake has fully cooked through and the marshmallows are lightly browned and gooey. Leave for 5 mins, then ease out of the tin, cut up and eat.

Ingredients you will need

Marshmallows

Raspberries

Equipment you will use

Oven

Equipment

Ingredients

Servings:

200grams

caster sugar 200grams

butter, softened 4

eggs 1teaspoon

vanilla extract 200grams

self-raising flour 1teaspoon

baking powder 3Tbsps

milk 200grams

punnet raspberry 140grams

marshmallow

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cake can be paired with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.