RASPBERRY BUTTERMILK CAKE

SERVES 8 PREP 20 MINS COOK 35 MINS

• 125g unsalted butter, chopped, at room temperature

• ¾ cup brown sugar,

firmly packed

• 2 eggs

• 1¼ cups self-raising

flour

• ½ cup buttermilk

• 1 cup frozen

raspberries

• Icing sugar mixture,

to dust

• Raspberry yoghurt,

to serve

1 Grease a 20cm x 7cm deep ring cake pan. Line the base and sides with baking paper.

2 Beat butter and sugar in a small bowl of an electric mixer until light and fluffy. Add eggs, one at a time, beating until just combined. 3 Stir in the flour and the buttermilk until combined. Gently stir in the raspberries until just combined. Spoon mixture into prepared pan. Smooth over top.

4 Cook in a moderate oven (180°C) for about 35 minutes, or until a skewer inserted into centre of cake comes out clean. Stand in the pan for 5 minutes before turning out onto a wire rack to cool.

5 Serve cake warm or cold, dusted with sifted icing sugar. Serve with raspberry yoghurt.