Miranda Gore Browne's raspberry drizzle cake is the perfect way to enjoy this great British summer fruit.
For the cake:
- 150g soft unsalted butter, plus a little extra for greasing
- 150g caster sugar
- Zest of one lemon
- 3 eggs
- 200g self-raising flour
- 130g British raspberries (chop in half if very big)
For the raspberry drizzle:
- 100g British raspberries
- 70g granulated sugar
- Juice of one lemon
- Preheat the oven to 180°C, fan 170°C, gas mark 3.
- Grease and line a 20cm x 9cm (base measurement) 8cm-deep loaf tin with baking paper or a cake tin liner.
- In a stand mixer or using an electric hand whisk, or wooden spoon, beat together the butter and sugar until pale and fluffy. Then beat in the lemon zest.
- Break the eggs into a jug, lightly beat with a fork; add to the cake mixture little by little, mixing well each time.
- Sift in the self-raising flour; fold in using a large metal spoon until combined.
- Then add the raspberries and stir again to combine.
- Spoon the mixture into the prepared loaf tin.
- Gently smooth the top until level.
- Bake the loaf for 1 hour 10 minutes, without opening the oven door during cooking; the cake should be firm in the centre.
- For the drizzle, use a fork to squish the 75g raspberries with the granulated sugar.
- Stir the lemon juice into the raspberry mixture.
- When the cake comes out of the oven, leave it in its tin and spoon the drizzle over the top.
- Set aside to cool before taking out of the tin and serving.