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Raspberry Cake |
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| Serves 4 |
Prep 15 mins |
Cooking 30 mins |
Easy |
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My rating |
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Ingredients |
112g softened butter
112g golden caster sugar
2 large eggs
1/4 lemon, zested
1/2 tsp vanilla extract
112g self-raising flour
splash of milk
2 tbsp redcurrant jelly
2 tbsp unsweetened orange juice
150ml low-fat natural fromage frais
175g raspberries
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Preheat the oven to 150C/fan
130C/Gas 2. Line the base of 1x 20 cm spring form tin with
baking parchment.
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Using an electric whisk beat
the butter and sugar together until pale and fluffy. Crack
the eggs in one at a time and whisk well, scraping down
the sides of the bowl after each addition. Add the lemon
zest, vanilla, flour, milk and a pinch of salt Whisk until
just combined then put the mixture in the tin.
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Bake in the centre of the oven
for 25 - 30 minutes until a skewer inserted into the
middle of the cake comes out clean. After 10 minutes
remove the cake from the tin and leave to cool completely
on a wire rack. This will keep for 3 days.
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For the glaze, place the redcurrant jelly and
orange juice in a small pan and heat, stirring, until
melted. Leave to cool for 10 mins.
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Once the cake has cooled, top with
fromage frais (or mix with a little double cream if you
have some availbale) and raspberries.
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Spoon the redcrrant jelly
mixture over the cake to glaze and serve immediately.
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DAILY
DINNERS 
