Want a deliciously fresh cake to impress your friends at Christmas lunch? Look no further than our under 18’s winner of this years Clash of the Cakes competition. Adѐle Beubry’s Wholemeal Raspberry and Fresh Cream Cake was lauded by our judges for its texture, taste and presentation. She won 1st prize out of 65 entries so that is saying something! The recipe is here, give it a go at home! Congratulations Adele, keep up the baking! Please keep your eye on our blog for more recipes from the competition to come over the weeks.
~ 6oz of butter (good Irish butter)
~ 6oz Caster sugar
~ 3 eggs (free range eggs)
~ 4oz little Mill Wholemeal Flour
~ 2oz plain flour
~ 1 teaspoon Baking powder
~ Full punnet of Raspberries
~ Cream topping: Whip cream well, add sugar to taste and some vanilla essence.
Pre heat oven to 170oc
It’s an all in one mixture so put all the ingredients into the bowl except the Raspberries and really mix well.
Add the raspberries and gently stir in and try not to mush them up.
Pour into a 1lb loaf tin that was well greased
Put into oven for 40-45mins
Let cake totally cool down, pip on the cream with a circle nozzle to make a nice shape and top with the best looking Raspberries.
- Dust with icing sugar