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Raspberry Ripple Cake with Chocolate Icing Recipe

Raspberry Ripple Cake with Chocolate Icing Recipe

Ingredients: Makes one 20 cm/8 in cake

175 g/6 oz/ cup butter or margarine, softened

175 g/6 oz/ cup caster (superfine) sugar

3 eggs, lightly beaten

225 g/8 oz/2 cups self-raising (self-rising) flour

100 g/4 oz raspberries


For the icing (frosting) and decoration:

White chocolate butter Icing

100 g/4 oz/1 cup plain (semi-sweet) chocolate


Cream together the butter or margarine and sugar until light and fluffy. Gradually beat in the eggs, then fold in the flour. Puree the raspberries, hen rub through a sieve (strainer) to remove the pips. Stir the puree into the cake mixture, just so it marbles through the mixture, and is not mixed in. Spoon into a greased and lined 20 cm./8 in cake tin (pan) and bake in a preheated oven at 180C/350F/gas mark 4 for 45 minutes until well risen and springy to the touch. Transfer to a wire rack to cool.


Spread the butter icing over the cake and roughen the surface with a fork. Melt the chocolate in a heatproof bowl set over a pan of gently simmering water. Spread over a baking (cookie) sheet and leave until almost set. Scrape the flat of a sharp knife across the chocolate to make curls. use to decorate the top of the cake.

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