Raspberry Ripple Cake

Serves 12, Prep and Cook 50 mins

1 cup (110g) frozen raspberries,

plus extra ½ cup

300g unsalted butter, chopped,

at room temperature

1 cup caster sugar

4 eggs, at room temperature ¼ cup milk

2 cups self-raising flour

Pink food colouring, to tint Icing sugar mixture, to decorate

1 Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper.

2 Spread raspberries over a plate lined with absorbent kitchen paper. Stand for about 30 minutes, or until thawed.

3 Place butter, sugar, eggs, milk and flour in a food processor. Process for 30 seconds. Scrape down side of bowl. Process for a further 30 seconds, or until smooth and combined.

4 Drop half the mixture, in spoonfuls, into prepared pan. Don’t mix. 5 Add a few drops of food colouring to remaining mixture in food processor. Scrape down side of bowl. Add thawed raspberries. Pulse twice. Drop spoonfuls of mixture into pan. Gently swirl mixtures together to create a marbled effect. Sprinkle with extra frozen raspberries.

6 Cook in a moderately slow oven (160C) for about 40 minutes, or until a skewer inserted into the centre comes out clean. Remove from oven. Stand in pan for 10 minutes. Turn out onto a wire rack to cool. 7 Lightly dust with sifted icing sugar to serve.

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