Raspberry Bakewell Cake

Neither of us is feeling well today, so I’m baking a get well soon cake for us. Or something. Anyway it’s a dead simple food processor mix and bake cake from BBC Good Food. I’m using frozen garden raspberries, plus taking a tip from our much-loved blondies adding some white chocolate to the raspberry layer.

Hmm not a great recipe. It was incredibly dry, more like a biscuit dough than a cake mix. Pressing it into the tin was a nightmare: the parchment on the bottom was slipping, it was sticking to everything…

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And then there wasn’t enough to cover the top.

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So I made an extra half batch, using a large egg this time, and this was better, but to be honest I think it needs a couple of tablespoons of milk to make a proper cake consistency.

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Anyway… not much I can do about it now. Into the oven at 160C fan for 50 minutes and we’ll see how it goes.IMG_20150904_133800

OK so it’s looking a lot better after being baked!

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And it’s still looking good once it comes out of the tin. Now we just need to let it cool. Why isn’t there a gadget to cool cakes faster!?

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Well it’s not perfect. The middle is a bit gooey, and with the parchment sheet all wrinkled slices are a bit messy. Plus the outside is a little dry.

Thankfully the raspberries and white chocolate, mixed with the Bakewell flavour, all work wonderfully, so it’s not a total loss!

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