For the recipe Raspberry Muffin Cake
|225 g||Plain Flour (8 oz)|
|3||Dr. Oetker Baking Powder Sachets (x3 sachets/15g or 1 tbsp)|
|115 g||Caster Sugar (4 oz)|
|150 ml||Whole Milk (1/4 pt)|
|115 g||Lightly Salted Butter (4 oz, melted)|
|200 g||Raspberries (7oz) Fresh raspberries + extra to serve)|
|50 g||Raspberry Coulis|
|2||Medium Eggs , Beaten|
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!
This is a light, fluffy textured cake and is best eaten within 2 days of baking. The raspberries naturally sink to the bottom of the cake.
|Per Serving||Per 100 g / ml|
|Fat||12.76 g||11.82 g|
|Carbohydrate||35.89 g||33.24 g|
|Protein||5.06 g||4.68 g|