(Dessert & Cakes – 10 pieces)
Ingredients
2 eggs
175 g / 6 oz sugar
seeds from 2 vanilla pods
160 g / 5 oz plain flour
1 tsp baking powder
75 g / 3 oz LURPAK Slightly Salted Butter, melted
100 ml /1/5 pt milk
Brushing: Melted butter.
Decoration: Icing flour, sifted.
Accompaniment: 500 g / 1 lb fresh raspberries.
Baking time: Approx. 40 min. at 175° C / 350° F / Gas Mark 4.
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Instructions
Whip eggs and sugar until fluffy, approx. 3 min. Add vanilla seeds. Combine flour and baking powder and sift it into the egg mixture by turns with butter and milk. Butter a spring form with a “chimney” (approx. 24 cm / 9½” diam.). Sprinkle the form with a little flour. Distribute the mixture in the form and bake the cake in the middle of the oven. Allow the cake to cool before it is removed from the form.
Serving: Fill the circle in the middle of the cake with raspberries.
Tip: The cake can be filled with cold, whipped cream, crème fraiche or vanilla ice.
Raspberries can be replaced by strawberries, blackberries or another fresh fruit in season.
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