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…
And then there wasn’t enough to cover the top.
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.
OK so it’s looking a lot better after being baked!
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!?
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!