Raspberry Ripple Cake
SERVES 12 PREP & COOK 50 MINS
■ 1 cup frozen raspberries (110g)
■ 300g unsalted butter, chopped, at room temperature
■ 1 cup caster sugar
■ 4 eggs, at room temperature
■ ¼ cup milk
■ 2 cups self-raising flour
■ Pink food colouring, to tint
■ Extra ½ cup frozen raspberries
■ Icing sugar mixture, to decorate
Grease a 19cm x 30cm lamington pan. Line base and sides
