The secret to getting a really thin, crispy exterior without overcooking the interior of the ball is to use the double fry technique.
| Prep Time: | 30 mins |
| Cook Time: | 40 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 10 |
| Yield: | 1 loaf cake |
Ingredients
- 1 teaspoon soft margarine, or as needed
- 1 cup superfine sugar
- ¾ cup unsalted butter
- 3 eggs
- ½ teaspoon vanilla extract
- 1 ⅜ cups self-rising flour
- 1 ½ teaspoons baking powder
- 5 ounces fresh raspberries
- ⅜ cup confectioners’ sugar
- 3 drops lemon juice, or to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8×4-inch loaf tin with soft margarine and set aside.
- Cream superfine sugar and butter together with a paddle attachment of a free-standing electric mixer on medium-high speed until light and fluffy.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts
| Calories | 311 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 92 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 9 g |
| Sodium | 319 mg |
| Sugars | 26 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
7.30.22 First, I followed this recipe to the letter, and FYI, be prepared for a lot of dirty dishes. I don’t know what happened, but the center of the cake was totally caved in when it came out of the oven. I actually photographed this cake upside down, so the sunken top wouldn’t be visible, and gave it a sprinkle of confectioners sugar. The raspberry flavor is subtle, the cake’s texture really is very light and moist, and it tastes good, but somewhat neutral (hope that makes sense). Thanks for sharing your recipe.