Raspberry Ripple Cake Food

RASPBERRY RIPPLE CAKE

Steps:

• 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.
• 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.

RASPBERRY RIPPLE CRESCENT COFFEE CAKE

Steps:

• Preheat oven to 375 degrees.
• Grease a 9 inch round cake pan or 9 inch pie pan.
• In small bowl, beat sugar, butter and eggs until smooth.
• Stir in ground almonds, flour.
• Add to sugar mixture. Set aside.
• Separate dough into 8 triangles.
• Spread 1 teaspoon of the preserves on each triangle.
• Roll up, starting at shortest side of triangle rolling to the opposite point. Place rolls in prepared pan in two circles, arranging 5 rolls around outside edge and 3 in center.
• Pour and carefully spread almond mixture evenly over rolls; sprinkle with sliced almonds.
• Bake for 25 to 30 minutes or until deep golden brown and knife inserted in center comes out clean.
• In small bowl blend a glaze of 1/3 cup powdered sugar and 1/2 teaspoon milk.
• Drizzle over warm coffee cake.

NO-BAKE RASPBERRY RIPPLE CHEESECAKE

Steps:

• Crush the biscuits into fine crumbs.
• Melt the butter and mix it in with the biscuit crumbs.
• Spread over the bottom of a 10 inch springform pan and let set in a fridge for an hour.
• Combine 500g of the raspberries, sugar and a splash of water in a saucepan.
• Bring to the boil, then lower the heat and simmer until the fruit breaks up.
• This should take about 15-20 minutes.
• Liquidise, then pass through a sieve to catch all the seeds.
• Allow the purée to cool.
• Separately, beat the cream cheese, caster sugar and vanilla in a mixer until light and fluffy.
• Add the cream and beat until stiff.
• Don't overbeat the mixture or it will separate.
• Spread 2cm of the cheesecake mix on top of the biscuit base.
• Swirl a couple tablespoons of the raspberry mixture on top and repeat, alternating layers of cheesecake mix and purée until the pan is full.
• Refrigerate.
• Overnight is best but two hours will do in a pinch.
• Decorate with remaining raspberries and serve.

RASPBERRY CAKE

Steps:

• Heat the oven to 180C/160C fan/ gas 4. Oil a deep, 20cm loose-bottomed cake tin and line with baking parchment. Combine the flour and sugar in a bowl. Set aside.
• Mix the oil, yogurt, eggs, vanilla extract and lemon zest in another bowl. Tip in the flour and sugar mixture and fold in until smooth. Gently fold in the raspberries and bake for 30-40 mins, or until a skewer inserted into the middle comes out clean. Leave to cool in the tin for a few minutes, then cool completely on a wire rack. Dust lightly with icing sugar and serve topped with more raspberries, if you like. Will keep for up to three days in an airtight container.