Raspberry ripple cake

Try this delicious marbled cake recipe from Country Homes & Interiors

For a taste of summer, try this marbled cake inspired by the flavours of raspberry ripple ice cream  Myles New

Serves 12

300g fresh raspberries 1 1/2 tsps cornflour 200g slightly salted butter, softened 200g caster sugar, plus extra to dust Finely grated zest of 1 lemon 2 medium free-range eggs, plus 1 egg yolk 250g self-raising flour 1/2 tsp baking powder 4 tbsps full-fat milk 3 tbsps flaked almonds Extra sugar, to sprinkle

Step 1) Preheat the oven to 160°C/Fan 140°C/Gas 3. Weigh 100g of the raspberries into a bowl and mash with a fork until very juicy. Blend the cornflour with 2 tbsps water in a small saucepan. Add the mashed raspberries and cook gently for around 2 minutes until thickened. Transfer to a bowl. Reserve 100g of the raspberries and halve the remainder. Add to the bowl.

Step 2) Grease and line the base and sides of a 1.5 litre loaf tin. In a separate bowl, beat the butter, sugar and lemon zest until pale and creamy. Gradually beat in the eggs and yolk, adding a spoonful of the flour if the mixture starts to separate. Sift the flour and baking powder into the bowl and stir in until mixed. Gently stir in the milk.

Step 3) Spoon one-third of the sponge mixture into the tin and spoon over half the mashed raspberry mixture. Spread with the back of a spoon. Top with half the remaining sponge mixture, then the remaining mashed raspberry mixture, again spreading with the back of a spoon. Finally add the rest of the sponge mixture and level the surface. Swirl a knife through the mixture a couple of times to ripple the ingredients together.

Step 4) Scatter the reserved raspberries on top and sprinkle with the almonds. Bake for around 1 hour or until a skewer inserted into the centre of the tin comes out clean (expect the surface of the cake to be level rather than risen in the centre). Sprinkle the cake with extra sugar and leave it to cool in the tin.

Recipe by Joanna Farrow

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