Pink Raspberry Cake - Recipe

Ingredients 

200g butter, softened 
200g caster sugar
3 free range eggs
1/2 tsp pink food colouring

250g self-raising flour
1tsp lemon juice
100g raspberries

  

Method to the Madness 

Preheat the oven to 180C /350F / Gas 4. Grease a cake tin. 

Mix together the butter and sugar until light and fluffy.

Add the eggs one at a time and beat before folding in the flour. Next add a little bit of food colouring at a time until you get a lovely pink colour. 

Drop in the raspberries and pour in the lemon juice stirring in before pouring the mixture into the tin. Well trying a bit first and then pouring in....

Pop in the oven for 45 minutes or so until it is lovely and brown. Once the cake is cooked place on a wire rack to cool. 

I cheated a little bit with the topping as I was in a rush to head out to the park and dish up the cake to my friends so I added some food colouring to Betty Croker's cream cheese icing and spread on to the cake adding some more raspberries for decoration.

All of my friends loved it! 

xxx 

 

Lemon and Poppy Seed Cake - Recipe

Ingredients 

50g poppy seeds 

185ml warm milk 

220g caster sugar 

3 eggs 

300g self-raising flour 

200g unsalted butter, softened 

1 lemon, rind grated, juiced 

300g icing sugar

Method to the madness

Preheat the oven to 180°C. Grab a loaf pan and lightly grease.

Combine the poppy seeds and milk in a bowl and set aside for 15 minutes.

Add all the ingredients to an electric mixer. Beat on high for 5 minutes until the mixture is pale and thick. 

Pour into your greased pan

Bake in the oven for 40 minutes or until a skewer inserted into the center comes out clean. Turn onto a wire rack to cool.

  

Meanwhile, melt the remaining butter and place in a bowl with the icing sugar and lemon juice. Beat with an electric beater until smooth, then drizzle over the cake.

Enjoy with a cup of tea!

 xxx