Raspberry ripple cake

Recipe uploaded by

Emma Lewis

4 ratings

Recipe by Emma Lewis

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1. Grease a 23cm-deep, loose-bottomed cake tin and cut out a circle of baking parchment to fit into the bottom. Cut a thick strip of parchment to fit around the side of the tin. Heat oven to 190C/fan 170C/gas 5. Put the sugar and butter into a large mixing bowl. Using an electric whisk (or wooden spoon if you've got more time and energy), beat them together until creamy and soft. Crack in the eggs, one by one, giving a good beat after each addition. Stir in the vanilla extract, then the flour and baking powder, then stir through the milk to loosen the mixture. Carefully stir in half the raspberries, making sure you don't mix too vigorously or they will fall apart.
2. Cook the cake for 25-30 mins until just about cooked through. Then, carefully take it out of the oven. Scatter the marshmallows all over the cake, trying to leave a 2cm border round the edge of the tin as the marshmallows will expand when cooking, then tuck raspberries into any gaps. Return to the oven for another 10 mins until the cake has fully cooked through and the marshmallows are lightly browned and gooey. Leave for 5 mins, then ease out of the tin, cut up and eat.

Per serving

386 kcalories, protein 6g, carbohydrate 50g, fat 20 g, saturated fat 11g, fibre 1g, salt 0.75 g

Latest comments and suggestions

• DottyT

  10 January 2008

  DottyT commented on this recipe

  Have made this cake a few times and it's been a huge success with the family. The recipe has been passed around the family and they all think it's fab !

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• Rhian

  29 January 2008

  Rhian rated and commented on this recipe

  

  I made this for work several times and they loved it. Is also nice with fresh cream. Also nice just as a cake without the marshmallows on top if someone doesn't like marshmallows. It is so easy to make too.

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• sneauxdrop

  31 March 2008

  sneauxdrop rated and commented on this recipe

  

  'Top rated cake ever' according to my son. I had to halve the recipe since there was only 120g raspberries left by the time I came to make it, so I used a 16cm tin, halved the recipe and it came out fine. I thought it was good but the rest of the family loved it.

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• jessknits

  21 April 2008

  jessknits commented on this recipe

  Delicious cake. Think I melted the marshmallows a little too much because it ended up like a soaked or drizzle cake, but lovely nevertheless.

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• Ali

  14 May 2008

  Ali rated and commented on this recipe

  

  Everytime I make this it never cooks through properly in the middle. Am I doing something wrong? Otherwise it's a lovely idea for a cake.

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• Bowerbird

  23 May 2008

  Bowerbird rated and commented on this recipe

  

  This cake was so easy to make, it looks impressive and the marshmallow crisps nicely and tastes delicious when caramelised and cooled. No-one could place that it was actually marshmallow on the top. I used a 21cm round tin and make cupcakes with the excess, 1 marshmallow and 1 raspberry on the top of each. The middle of this cake looked a touch uncooked, but still tasted fine, perhaps it just can't fully bake through in the time suggested?

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• zmora

  22 August 2008

  zmora commented on this recipe

  This cake is very, very tasty and easy to make. I used raspberries and blueberries, that is why the cake becom a bit ,,wet'' but it was all eaten during a couple of hours. Delicious!!

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• Melanie Day

  01 February 2009

  Melanie Day commented on this recipe

  I made this cake and kept it in the oven for a good ten minutes longer after reading everyones "wet cake" comments. My cake was moist but not wet, I used frozen raspberries that were partially thawed. The marshmellow topping was nice - I didnt eat the cake straight away as it was for someone else - but we ate it the following day and it was nice but I think fresh from the oven would have been even better.

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Ingredients

• 200g caster sugar
• 200g butter , softened
• 4 eggs
• 1 tsp vanilla extract
• 200g self-raising flour
• 1 tsp baking powder
• 3 tbsp milk
• 200g punnet raspberries
• 140g marshmallows

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Difficulty and servings

Serves 10

Preparation and cooking times

Prep 10 20 mins

Cook 40 mins

Ingredients

• 200g caster sugar
• 200g butter , softened
• 4 eggs
• 1 tsp vanilla extract
• 200g self-raising flour
• 1 tsp baking powder
• 3 tbsp milk
• 200g punnet raspberries
• 140g marshmallows

Per serving

386 kcalories, protein 6g, carbohydrate 50g, fat 20 g, saturated fat 11g, fibre 1g, salt 0.75 g

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