<\/em><\/strong><\/p>\n

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A delicate and fluffy cake with the addition of rhubarb and raspberries. If fresh raspberries aren\u2019t available, you can use frozen ones \u2013 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 \u2013 simply ideal :).<\/em><\/p>\n<\/blockquote>\n

Ingredients for rhubarb and raspberry cake:<\/span><\/p>\n

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• 185 g butter<\/li>\n
• 220 g caster sugar<\/li>\n
• 3 large eggs<\/li>\n
• 1 teaspoon vanilla extract<\/li>\n
• 420 g plain flour<\/li>\n
• 50 g cornflour<\/li>\n
• 2 teaspoons baking powder<\/li>\n
• \u00bd teaspoon bicarbonate of soda<\/li>\n
• 250 ml soured cream<\/li>\n
• 300 g rhubarb, cut into 1\u20132 cm pieces (do not peel)<\/li>\n
• 300 g raspberries<\/li>\n<\/ul>\n

  All ingredients should be at room temperature.<\/p>\n

  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.<\/p>\n

  Grease and line a 23 \u00d7 33 cm baking tin with baking parchment. Spoon in the batter and level the surface.<\/p>\n

  Bake at 170\u00b0C 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.<\/p>\n

  Ingredients for the lemon icing:<\/span><\/p>\n

  \n
  • 1 cup icing sugar<\/li>\n
  • 2\u20133 tablespoons lemon juice<\/li>\n<\/ul>\n

    Mix until smooth. If too thick, add more lemon juice; if too thin, add more icing sugar.<\/p>\n

    Enjoy!<\/p>\n

    <\/p>\n

     <\/p>\n

    <\/p>\n

    Recipe adapted from Taste of Home<\/a>.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

    A delicate and fluffy cake with the addition of rhubarb and raspberries. If fresh raspberries aren\u2019t available, you can use frozen ones \u2013 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<\/p>\n","protected":false},"author":1,"featured_media":6448,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[21],"tags":[109,122,142],"duration":[],"tag_group":[],"class_list":["post-6445","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fruit-cakes","tag-raspberry","tag-rhubarb","tag-soured-cream"],"acf":[],"yoast_head":"\n