Rhubarb and raspberry cake

A delicate and fluffy cake with the addition of rhubarb and raspberries. If fresh raspberries aren’t available, you can use frozen ones – no need to defrost them first. This rhubarb and raspberry cake is perfect with a cup of tea in the afternoon. Sweet with a slightly tart fruity note – simply ideal :).

Ingredients for rhubarb and raspberry cake:

• 185 g butter
• 220 g caster sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 420 g plain flour
• 50 g cornflour
• 2 teaspoons baking powder
• ½ teaspoon bicarbonate of soda
• 250 ml soured cream
• 300 g rhubarb, cut into 1–2 cm pieces (do not peel)
• 300 g raspberries

All ingredients should be at room temperature.

In a mixing bowl, cream the butter and sugar until very light and fluffy. Add the vanilla extract and mix. Add the eggs one at a time, beating well after each addition. Sift the flour, cornflour, baking powder and bicarbonate of soda directly into the mixture. Add the soured cream and gently fold with a spatula just until combined. Add the rhubarb and raspberries and mix gently.

Grease and line a 23 × 33 cm baking tin with baking parchment. Spoon in the batter and level the surface.

Bake at 170°C for about 50 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven, allow to cool slightly, then drizzle with icing before slicing and serving.

Ingredients for the lemon icing:

• 1 cup icing sugar
• 2–3 tablespoons lemon juice

Mix until smooth. If too thick, add more lemon juice; if too thin, add more icing sugar.

Enjoy!

Recipe adapted from Taste of Home.