Ingredients
6oz/170g soft, unsalted butter
6oz/170g caster sugar
3 eggs
4oz/110g rice flour
1 tsp. gluten-free baking powder
2oz/55g ground almonds
1 tsp. of vanilla bean paste or pure vanilla extract
A handful of fresh raspberries
Fresh raspberries to serve with it (optional)
A dusting of icing sugar (optional)
Method
1. Preheat the oven to 180°C (160°C fan)/ 350°F (325°F fan)/ Gas mark 4 and line a 2lb loaf tin with loaf tin liner or with baking parchment
2. Cream together the butter and sugar until pale and fluffy
3. Whisk in the eggs, one at a time, before adding the rice flour (no need to sift it), baking powder and ground almonds
4. Mix thoroughly until all the ingredients are fully incorporated and you have a smooth, spoonable batter
5. Scrape the batter into your prepared tin and use a palette knife to smooth over the top slightly
6. Finally, sink a handful of fresh raspberries into the batter, ensuring they are distributed evenly
7. Bake for 30-35 minutes, or until an inserted skewer comes out clean
8. Leave the cake to cool on top of a wire rack before turning out
9. Dust with a little icing sugar and some more fresh raspberries
“I am a huge supporter of MS Society, which is why I took part in Cake Break last year. I can’t think of a nicer way to raise money for such a worthy cause. Everyone loves cake, so let’s all get baking for MS Soc this May!”
Victoria is the author of Boutique Wedding Cakes, Deliciously Vintage and Baking Mash-Ups (out in September 2014) and has written for Huffington Post, The Evening Standard & Psychologies Magazine. She founded Victoria’s Cake Boutique in 2008, specialising in bespoke flavours and beautiful designs. She also runs the popular afternoon tea pop-up Milk & Sugar with fellow caterer and cookery author, Milli Taylor. Her celebrity clients include Miranda Hart, Dave Gorman and Zach Braff. You can read her cake blog here
