Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
Directions
Preheat the oven to 190 °C (374 °F) . Grease and line a 20 cm (7.9 in) round cake tin .
Beat the butter, sugar and vanilla in a mixing bowl, until soft and fluffy.
Beat in the eggs, one at a time.
Fold the flour and baking powder into the mixture to make a batter.
Purée the raspberries in a blender .
Spoon the batter into the cake tin.
Pour the raspberry puree over the batter, and swirl the mixture with a skewer to create a rippled effect.
Bake for 20–25 minutes until a skewer inserted comes clean.
Transfer the cake to the wire rack and leave it to cool completely.
Dust the cake with icing sugar.