Raspberry Loaf Cake
Perfect with a morning cuppa, this cake is light and moist with delicate ripples of raspberry.
- Preparation:
- Cooking:
- Total:
- Serves: 1 person
Ingredients
- 1teaspoon soft margarine, or as needed
- 1cup superfine sugar
- ¾cup unsalted butter
- 3large eggs eggs
- ½teaspoon vanilla extract
- 1⅜ cups self-rising flour
- 1½ teaspoons baking powder
- 5ounces fresh raspberries
- ⅜cup confectioners' sugar
- 3drops lemon juice, or to taste
Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x4-inch loaf tin with soft margarine and set aside.Step 2
Cream superfine sugar and butter together with a paddle attachment of a free-standing electric mixer on medium-high speed until light and fluffy.Step 3
Whisk eggs and vanilla extract together in a separate bowl until just mixed; do not over-whisk. Beat gradually into the butter mixture until well incorporated. Sift in flour and baking powder, bit by bit, folding after each addition. Set batter aside.Step 4
Puree raspberries, confectioners' sugar, and lemon juice in a food processor until smooth. Strain through a fine-mesh sieve into a bowl. Separate half of the cake mix into a different bowl and stir the coulis through.Step 5
Put alternating dollops of the raspberry and vanilla batters into the prepared loaf tin using a small ice cream scoop. Swirl both sets of dollops together slightly using the blunt end of a skewer.Step 6
Bake in the preheated oven until the top of the cake is golden brown and risen and a toothpick inserted into the center comes out clean, about 40 minutes. Let cool in the tin for 5 to 10 minutes. Run a table knife around the edges of the tin and remove the cake, leaving to cool completely on a wire rack.