Light, fruity and wonderfully moist, this raspberry and orange cake is perfect for parties.

  • Serves: 4 people
  • Prep time: 15 minutes
  • Cooking time: 10 minutes
    • British
    • Vegetarian

    Fresh Raspberry & Orange Cake

    Recipe Information

    Ingredients
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    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

    Method

    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.

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