Preparation
15 minutes
Cooking
20 minutes
Portions
Lots, but they will soon disappear
Chef, Deepa, says
I am a big fan of buttermilk in cakes, it stops any cake from becoming dry, and makes it easier to mix.
Tips
I swapped out half the sugar for honey instead, which didn't affect the flavour (in fact I think all sugar would have been too sweet) and makes it a teeeeny bit healthier (ish).You will also notice that this cake only has 50grams of butter in it!
By Deepa, of the Lazy Giraffe blog
Raspberry Buttermilk Cake
Ingredients
50 grams of unsalted butter (1 stick)
75g of caster sugar (1/3 cup)
75g honey (1/3 cup)
1 large free range egg
1/2 teaspoon vanilla extract
Zest of half a lemon - optional
1/4 teaspoon of salt
130grams of self raising flour (1 cup)
1/4 teaspoon baking powder
110ml buttermilk (1/2 cup)
150g fresh raspberries (1cup)
You can make buttermilk by adding
1 tablespoon of vinegar to cream or milk, leave for 10 minutes
before adding.
Method
- Cream together your butter, sugar and honey - in a mixture or using an electric whisk is best - til light and fluffy.
- Add in your egg and whisk to combine.
- Then add in your vanilla and zest and
combine again.
- Then alternately add in your flour and buttermilk, adding a small amount of each, combining and adding the next. Have your mixer on a medium setting and your whisk on a medium too.
- Once nicely incorporated spoon the mixture into a 9 inch round or square cake in, non stick or lined with paper.
- Then lay your raspberries on top, I started off trying to be nice and neat but then by the time I tried to squish all the berries in it was a bit more messy!
- Sprinkle with 1 tablespoon of sugar and optionally you can also drizzle on some honey.
- Bake in the oven for 20 - 25 minutes until cooked through and golden brown.
- Leave to cool for 10 minutes before turning out on to a board and then
on to a plate.