This is an amazing cake. Not so many ingredients, easy to whip together and best of all- totally delicious.
Raspberries do make appearances in a lot of our recipes, we really love the tart sweetness. Plus they are in season and on special 4 big punnets for 5 bucks so we couldn’t resist.
- 3/4 cup extra light olive oil (normal is too olivey)
- 3 eggs
- 3/4 cup caster sugar
- 2 tsp vanilla extract
- 2 c self-raising flour (or 2 c white flour with 2 tsp baking powder)
- 3/4 c milk (dairy-free’s use soy)
- 1 cup fresh or frozen raspberries (we actually freeze ours a little so that when they cook they hold together better)
Preheat the oven to 180°C (350ºF). Grease a 20cm (8 in) square cake pan with oil (or butter). Line with baking paper.
Place oil, eggs, sugar and vanilla in a bowl and give it a good whisk to combine. Add a bit of the flour then a bit of milk and flour, milk etc. Pour mixture into your prepared pan. Sprinkle with raspberries. Pop the whole thing in the oven and bake for 45 min – 1 hr (test with a skewer). You can always cover the cake with foil during cooking if it seems to be over browning. Stand cake in pan for 10 minutes. Turn cake top-side up onto a wire rack to cool. If you like, give a little dusting of icing sugar and try serving it with yoghurt, or cream etc.
Recipe adapted from: Super Food Ideas – June 2008, Page 27 or you can watch online here.
