This light, citrusy vanilla cake is turned into an eye-catching dessert with jammy raspberry and Vimto topping, which gives it the perfect sweet to tart flavour profile
| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 45 minutes |
| Serves | 10 |
| Cuisine | Arabic |
| Diet | Family Friendly |
| Preparation | Moderate |
| Calories | 467 |
| Fat | 21g |
| Saturates | 10g |
| Protein | 7g |
| Carbs | 65g |
| Sugars | 34g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFThaw the raspberries in a sieve placed over a large bowl. Zest the lemon.
Preheat the oven to 180°C, gas mark 4. Line a 24cm round cake tin with 2 pieces of baking paper and grease with baking spray or butter.
Arrange the raspberries over the base of the cake tin. Drizzle the Vimto over the raspberries.
In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar along with the butter, vanilla extract and lemon zest. Beat at a high speed for 8-10 minutes, or until light and fluffy. With the mixer running at a low speed, add the eggs one at a time, beating well after each addition.
Turn off the mixer and add the flour, baking powder, bicarbonate of soda, ground almonds and buttermilk (or yoghurt). Beat the mixture at a low speed until smooth and combined.
Pour the mixture over the raspberries and smooth the top using a palette knife. Bake in the oven for 40-45 minutes, or until a skewer inserted in the middle comes out clean. Allow to cool completely before unmoulding.
Invert the cake onto a serving plate and carefully remove the tin.
Slice and serve.
