Raspberry Cake

225g (8oz) Self Raising Flour
225g (8oz) Caster Sugar
170g (6oz) Butter
150g (5oz) Raspberries
3 Eggs, lightly beaten
3 tbsp Lemon Juice
2 tbsp Orange Juice
1 Lemon, grated zest only
1 Orange, grated zest only
Icing Sugar to decorate

Pre-heat oven to 180°C: 350°F: Gas 4
Grease a 20cm round cake tin, line with greaseproof paper.
Cream together the butter, 170g (6oz) of caster sugar, orange and lemon zest until light and fluffy.
Gradually beat in the eggs, adding 1 tablespoon of flour with the last of the eggs.
Sift the remaining flour and fold in.
Gently stir in the raspberries.
Pour into the cake tin.
Bake for approximately 1 hour, or until golden brown and firm to touch.
While the cake is cooking place the orange and lemon juices and remaining caster sugar into a small saucepan and heat until warm but not boiling.
When the cake has cooked prick the top with a fork and spoon the syrup over the cake.
Allow the cake to cool in the tin.
When cool, remove from tin and dust with icing sugar.
May be kept in the fridge for up to 3 days.

Baking Recipes

Raspberry Cake