Raspberry Vanilla Cake

This delightful sponge cake is so full of fresh raspberries, you enjoy them with every mouthful plus the combination of raspberries and vanilla is just sublime. This perfect fresh raspberry cake can be enjoyed with an afternoon cup of tea or your morning coffee and even better as a dessert at dinner time when topped with a dusting of icing sugar and a large spoonful of whipped cream.

8 slices

10 minutes

35-40 minutes

175°C

Ingredients

250g self raising flour
113g unsalted butter

- softened
150g caster sugar
2 large eggs
1 large tablespoon sour cream
2 tsp vanilla paste
120ml milk
225g fresh raspberries
2 tbsp plain flour
Topping
2 tbsp flaked almonds

Instructions

Prepare cake tin:
01 Line the bottom and the sides of a 20cm round cake tin with non stick parchment paper. Set aside.
Prepare rasberries:
02 Place raspberries and 2 tablespoon flour in a bowl and stir carefully with a spoon to combine until the raspberries are fully covered with flour.
Make cake batter:
03 In a large mixing bowl beat the softened butter and sugar together until creamy for about 2-3 minutes. Add 1 egg at the time and mix until incorporated. Now add the sour cream and vanilla paste. Stir well and then add the sifted self raising flour and milk, beating well to combine. Transfer raspberries to the cake batter without the excess flour in the bowl. Fold in with a spatula or wooden spoon carefully. Transfer the combined mixture to the prepared cake tin, top with the flaked almonds and bake until firm to the touch and a lovely golden brown. Leave in the tin to cool before turning out.
Serve:
04 Delicious when served in thick slices as is or lightly dusted with icing sugar and topped with whipped cream plus a few additional fresh raspberries.

Notes

Do not worry if the raspberries fall apart as you mix into the raw cake batter. This happens so easily and take it from me does not ruin the taste of the final cooked cake. If you wish this cake will freeze whole or individually sliced for up to 3 months.