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Ingredients
- 3-5/8 ounces, weight Butter
- 3-5/8 ounces, weight Sugar
- 3-5/8 ounces, weight Self Raising Flour
- 2 whole Eggs
- 1 teaspoon Vanilla Extract
- 1 pinch Salt
- 4 Tablespoons Icing Sugar
- 3-5/8 ounces, weight Raspberries
Method
- Preheat the oven to 350F.
- Cream the butter and sugar with an electric mixer until light and fluffy. Sift the flour and gradually add it in with the eggs in alternate scoops.
- When it's all mixed, fold in the vanilla extract and salt. Pour into a buttered cake pan and bake for 30 minutes until golden and a knife comes out clean when pierced.
- Allow to cool completely.
- Crush half the raspberries through a sieve. Mix the icing sugar into the raspberry juice to form a glaze. If it's too runny, add a bit more icing sugar. I don't actually measure this bit, I just judge by eye.
- Drizzle over the cake so it's coming down the sides and arrange the remaining raspberries over the top. Yum!
