Raspberry butter cake

1. Preheat combi steam pro oven on Cakes Plus at 160°C.
2. Place the butter, vanilla and sugar and rind in a bowl of a freestanding mixer with a paddle attachment and beat until pale and creamy. Add the eggs, one at a time, beating well after each addition.
3. Combine the flour, baking powder, bicarb soda and salt in another bowl. Add to the butter mixture alternatively with the buttermilk, beating well after each addition.
4. Fold through the raspberries into the cake batter until evenly distributed.
5. Pour the cake into a greased 26cm bundt pan. Place into the oven and bake for 45-50 minutes or until a skewer comes out clean.
6. Remove from the oven and cool completely on a wire rack before serving.
7. Sprinkle a little icing sugar over the cake and serve with extra raspberries, if desired.

Oven

• The cake can also be made in an oven by cooking it on Fan Plus at 160°C for 50 minutes or until golden and cooked through.

• If you can’t source buttermilk, you can quickly make your own at home by mixing together 1 tbsp of lemon juice through 1 cup of milk and allowing it to sit for at least 10 minutes.
• If you don’t have a tube pan, a 26cm cake tin will give the same fantastic result.