If you're living on the east coast of Australia, yesterday was probably a rude shock. I think I spoke to soon when I said we were edging on summer because yesterday felt like winter! I had the heater up full crank last night and found myself craving something warm and yummy.
So I made this. The cake is nice enough on it's own but it's spectacular warmed with custard. Oh lordy me. Spectacular.
I whipped it up in about 10 minutes before dinner and then made some custard after dinner and it was ding-ding-ding.. ready - dessert!
1 1/2 cups caster sugar
1 tb vanilla extract
1 cup pear juice
1 cup canola oil
3.5 cups plain flour
1 tsp baking powder
250 raspberries (fresh or frozen)
Preheat oven to 180 degrees c
Mix your eggs and caster sugar together for about 2 minutes, until it starts to go pale. Add vanilla extract and canola oil and mix for a further minute.
Add flour and baking powder and mix until the mixture runs off the beaters in a ribbon like formation (see picture)
Take bowl off mixer and gently fold through your raspberries.
Pour into greased baking tin (I used a 22cm springform tin from Ikea)
Bake for 50 minutes.
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