Skip to content
List

Raspberry & Orange Cake

Recipe

Serves: 2 | Prep time: 15 minutes | Cooking time: 45 minutes

British | Dessert

Ingredients

  • 2 x 125g packs Fresh Raspberries (reserve 100g for decoration)
  • 300g Self-Raising Flour
  • 150g Baking Spread
  • 250g Caster Sugar
  • 1 Fresh Orange
  • 2 Large Eggs
  • 4 Egg Yolks
  • 175g Icing Sugar

Method

  1. Pre-heat the oven to 170°C/Gas Mark 3.
  2. Line the bottom of a 23cm springform cake tin with non-stick paper.
  3. Whisk the two eggs and egg yolks together in a large jug.
  4. Grate the rind from the orange and then juice the orange.
  5. Cream the baking spread and sugar together in a bowl. Add the orange rind and then the egg mixture little by little, adding in a couple of spoonfuls of the sieved flour to stop the mixture from curdling. Fold in the remaining flour using the wooden spoon, being careful not to over-mix.
  6. Spread half the mixture in the bottom of the tin.
  7. Sprinkle over 125g of the raspberries, and, using a spatula, stir very slightly to incorporate the berries into the mixture.
  8. Then spread over the rest of the cake mix and add the other 25g raspberries to the top of the cake.
  9. Bake in the oven for 45-50 minutes,  until the cake is golden and risen.
  10. 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.
  11. Allow to cool in the tin.
  12. Sift the icing sugar into a bowl and stir in the orange juice until you have a smooth, thick icing.
  13. Drizzle over the cake, decorate with 100g raspberries and serve.