Raspberry Muffin Cake

Preheat the oven to 180°C (160°C fan oven, 350°F, gas 4). Grease and line a deep 18cm (7inch) square cake tin with baking parchment

Sift the flour and Baking Powder into a bowl. Stir in the sugar and make a well in the centre.

Mix the eggs, milk, and melted butter together and pour into the well, then stir to form a stiff, well-blended batter. Carefully fold in the raspberries.

Spoon into the prepared tin, smooth the top and bake for about 45 minutes, until risen and lightly golden. Cool for 5 minutes then skewer the cake all over with a cocktail stick and pour over the Raspberry Coulis allowing time in between pours for it to soak into the cake. Cool for a further 10 minutes then turn on to a wire rack to cool completely.

To serve, peel away the lining paper and cut the cake into 9 squares. Top each portion with extra raspberries if liked. Your muffin cake is now ready to serve and enjoy!