IN THE KITCHEN
Mar 19, 2020
2 minutes
RASPBERRY RIPPLE CAKE
SERVES 12 PREP AND COOK: 50 MINS
1½ cups frozen raspberries (110g)
300g unsalted butter, chopped, at room temperature
1 cup caster sugar
4 eggs, at room temperature
¼ cup milk
2 cups self-raising flour
Pink food colouring, to tint
Icing sugar mixture, to decorate
1 Grease a 19cm x 30cm lamington pan. Line base and sides with baking paper.
Spread 1 cup
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