Cookbook:Raspberry Ripple Cake

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• 1⅜ sticks (175 g / 6.2 oz) unsalted butter, plus extra for greasing
• ¾ cup (175 g / 6.2 oz) superfine sugar
• 1 tsp vanilla extract
• 3 medium eggs
• 1¼ cups (175 g / 6.2 oz) self-raising flour
• 1 tsp baking powder
• 6 raspberries
• Powdered sugar, for dusting

1. Preheat the oven to 190 °C (374 °F). Grease and line a 20 cm (7.9 in) round cake tin.
2. Beat the butter, sugar and vanilla in a mixing bowl, until soft and fluffy.
3. Beat in the eggs, one at a time.
4. Fold the flour and baking powder into the mixture to make a batter.
5. Purée the raspberries in a blender.
6. Spoon the batter into the cake tin.
7. Pour the raspberry puree over the batter, and swirl the mixture with a skewer to create a rippled effect.
8. Bake for 20–25 minutes until a skewer inserted comes clean.
9. Transfer the cake to the wire rack and leave it to cool completely.
10. Dust the cake with icing sugar.