JUMP TO RECIPE -
This is a seriously good cake, quite fluffy and light. The secret is to push the fruit into the cake mix, otherwise you’ll end up looking into the oven every five minutes and deciding it’s still not cooked in the very middle – the raspberries on top are too juicy and wet! They need to sink into the cake and bake with it puffing up around the fruit.
Raspberries are one of the nicest fruit to bake with – I’ve made muffins and muffers, tarts and friands. Just DON’T WASH THEM. I know, germs and whoever-was-handling-them and all-the-pesticides-they-carry but I think all that cannot outbalance sorry soggy fruit you end up with if you do wash them. Inspect them. If they look good, throw them in. If you’ve grown them, don’t even think about washing. (Unless lots of cats have suddenly got to the altitude of crapping over raspberry canes).
I have a sneaking suspicion that you can just beat whole eggs with sugar in this recipe, and then proceed with butter and flour, but so far I’ve always done it like below. Do let me know what happens if you skip the ‘separate egg whites and beat them before adding yolks’ stage.
- 4 large eggs, separated
- 160g (3/4 cup) caster sugar
- 115g (1 stick) melted cooled butter (weighed before melting)
- 240g (2 cups) plain flour
- ½ tsp baking powder
- vanilla extract or rose water (recommended)
- 500g (3 cups) fresh raspberries (or as much as it takes to cover the cake generously)
Preheat the oven to 180C/350F/gas 4.
Place the egg whites in the mixer’s bowl, beat until they form stiff peaks, then add sugar spoonful by spoonful while beating on the highest setting. Add egg yolks one by one, mixing all the time. Still mixing, pour in the melted butter. Add the flavouring, the sieve the flour over the mix and fold in with a spatula.
Pour the mix into a 23cm round cake tin lined with parchment. Throw the raspberries on top, generously, then push most into the batter.
Bake for about 1 hour until a skewer inserted into the middle comes out clean.