It’s SO close to being summer, that I just couldn’t resist trying out some of my favourite soft fruit recipes. This one being one of my favourites for that perfect companion to a cup of tea. It even sounds delicious- Butter Cake …..
Raspberry Butter Cake Recipe
Ingredients: 225g butter, at room temperature, plus more for greasing 175g ground almonds 100g whole-wheat flour 75g plain flour 35g wheat germ 2 teaspoons baking powder 200g plus 2 tablespoons caster sugar 1/2 teaspoons salt 2 teaspoons pure vanilla extract 7 large eggs 2 cups fresh raspberries, plus more for serving Whipped cream, for serving Method: Preheat the oven to 180°C. Butter a 10-inch round cake pan and line the bottom with greaseproof paper. Butter this paper too. Whisk all of the flours with the wheat germ and baking powder until well blended. Combine the butter with 200g of the sugar and the salt and beat at medium speed until pale yellow and fluffy, about 3 minutes. Beat in the vanilla, then beat in the eggs 1 at a time, scraping down the side and bottom of the bowl (the mixture will look broken).
Add the dry ingredients and beat at low speed just until incorporated and the batter is smooth. Scrape the batter into the prepared pan and smooth the top. Arrange the 2 cups of raspberries in a single layer on top, then sprinkle with the remaining 2 tablespoons of sugar. Bake for about 50 minutes, until the cake is golden and a cake tester inserted in the centre comes out clean. Transfer to a rack to cool for 15 minutes.
Run a thin, sharp knife around the edge of the cake. Invert the cake onto a large plate; peel off the parchment paper. Turn the cake right side up on a serving plate and let cool until warm, about 1 hour. Serve with whipped cream and raspberries.