2 x 125g packs fresh Raspberries
300g The Pantry Plain Flour
150g Perfect for Cakes Spread
250g The Pantry Caster Sugar
1 x fresh Orange
2 x large Eggs
4 x Egg Yolks
160g The Pantry Icing Sugar
1 x 23cm spring form cake tin
Non-stick parchment paper
Pre-heat the oven to 170°C/325°F/Gas Mark 3.
Line the bottom of the tin with non-stick paper.
Whisk the two eggs and egg yolks together.
Grate the rind from the orange and then juice the orange.
In a food processor mix the flour, caster sugar, spread, grated orange rind and egg mixture together until well blended.
Spread half the mixture in the bottom of the tin – sprinkle over the raspberries – then spread over the rest of the cake mix.
Bake in the oven for 45-50 minutes – until the cake is golden and risen – test with a wooden skewer – if the skewer comes out clean, it’s done – if not return to the oven for a further 5-7 minutes.
Allow to cool in the tin.
Sift the icing sugar into a bowl, stir in the orange juice until you have a smooth icing – drizzle over the cake and serve.