Without a doubt, the question I get asked the most is ‘what do you do with all the food you make, you clearly don’t eat it all?’
It’s a tough one to answer really. If it’s dinner-type food that can be frozen, usually it ends up in our freezer for quick, easy meals and so do baked goodies for my morning and afternoon teas (yes our freezer(s!) is well-stocked). I do manage to give away a lot of food though and I’m always looking for an excuse to bake. If I’m meeting friends in the park I’ll bring the food and if there’s a change to have people over to
experiment on feed, I’ll jump at it.
I also like to bake whenever we’re going anywhere for more than one night and with more people than just the two of us. Yes that’s right, I always travel with baked goods. I said this to my sister-in-law last weekend when she asked if I baked this raspberry ripple cake just to take to Montville and she laughed.
Not only did I make it just to take, I was excited at the prospect of having people to share it with. On Saturday arvo before heading to the wedding we both indulged in a little slice for afternoon tea. We also may have had another slice when we got back from the wedding that night and I may or may not have had breakfast dessert the following morning. She’s a great one to share cake with unlike my husband.
This is one of those cakes you just can’t stop eating. It is so deliciously light but moist almost like mud cake. I’m ashamed to admit that I quite easily polished off the rest of the cake over the first few days of the week. I blame the raspberries. What is it about those vibrant-coloured little berries that is so addictive? I’m going to go out on a limb here – don’t be shocked – but I think this cake is so good it really doesn’t need the icing.
It would be just as good with a light dusting of icing sugar. I’m also thinking warmed up with a spoonful of whipped cream would be rather satisfying as a dessert but I’m happy to eat it straight from the tupperware container with a fork. Oops did I just write that?
I think you’re getting the point but I’ll add that it’s one of those recipes that should come with a warning – don’t make it if you have no one to share it with because you will not be able to stop at one slice. Save it for guests. Enjoy!
What about you? Do you like to take homemade goodies away with you?
- 350g (2 cups) frozen raspberries
- 250g (9oz) plain (AP) flour
- 2 tsp baking powder
- 1/4 tsp salt
- 125g (1 stick) unsalted butter
- 1 cup caster (superfine) sugar
- 2 free-range eggs
- 300g (1 1/4 cups) sour cream
- 1 tsp butter
- 30g rasberries
- 1 cup icing (confectioner's) sugar
- Pre-heat the oven to 160C fan-forced (350F) and grease and line a 23cm (9in) round spring-form tin.
- Put the raspberries in a bowl and crush them a little.
- In the bowl of an electric mixer, beat the butter and sugar until light and fluffy then add the eggs and beat them through.
- Alternating between the sifted flour combined with baking power and salt and the sour cream add half of each and mix them in then repeat.
- Spread one third of the batter into the bottom of the tin and cover with half the raspberries.
- Repeat with another third of the batter and the rest of the raspberries then finish with the batter.
- Bake the cake for 50 mins to 1 hour 5 minutes or until a cake tester comes out clean and the cake is golden on top.
- Leave to cool completely in the tin.
- To make the icing, microwave the butter and raspberries until the butter is melted then mash it all together.
- Add the icing sugar and stir. You may need to add a little water to thin it out.
- Take the cake out of the tin and place it on a serving plate then drizzle with icing.