Raspberry and Orange Cake
Over a year ago
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Ingredients
Accompaniment
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Method
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1
Preheat oven to 180C (fan oven) or equivalent
1) Cream the butter and sugar in a large bowl
2) Add the eggs and beat until incorporated
3) Add the flour and bicarbonate gradually, whisking all the time until mixture is smooth and thick.
4) Add the orange zest and mix in thoroughly.
5) Grease and line a 10inch springform cake tin
6) Pour cake mix into tin and spread evenly.
7) One-by-one poke the raspberries into the cake mixture, distributing them evenly across the tin. Don't worry about pushing them below the surface as they will get covered up as the cake rises in the oven.
8) Place the tin in the middle shelf of the oven for 45mins, or until golden on top and you can poke a skewer into the cake and it comes out dry.
9) Remove from tin and place on wire cooling rack to until cool (about 1-2 hours).
10) Decorate as you wish - a thick layer of whipped cream or buttercream icing, dotted with more fresh raspberries always looks good!
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