COOKIES on the DR. OETKER website

This website places cookies on your computer devices to make the site work better and to help us and our partners understand how you use our site. Further use of this site (by clicking, navigating, scrolling) or removal of this cookie note is considered consent to the application and use of cookies. For more information on cookies and how to delete them, please visit our privacy policy.

Raspberry Muffin Cake

9 servings

Easy 65 Minutes

Ingredients

Ingredients

For the recipe  Raspberry Muffin Cake

For the 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

preparation

Preparation

1

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.

2

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

3

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.

4

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.

5

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!

Nutritional Information for the recipe Raspberry Muffin Cake

Per Serving Per 100 g / ml
Energy 1181 kJ
282 kcal
1093 kJ
261 kcal
Fat 12.76 g 11.82 g
Carbohydrate 35.89 g 33.24 g
Protein 5.06 g 4.68 g