Maggie Beer's fresh raspberry cake with Sangiovese Verjuice syrup
Prep
25m
Cook
1h
Afternoon tea is made easy thanks to these recipe by Maggie Beer.
Ingredients (12)
- 1 1/3 cups (200g) plain flour
- 1/2 tsp baking powder
- 1/8 tsp bicarbonate of soda
- 125g unsalted butter, softened
- 190g caster sugar
- ½ tsp vanilla extract
- 2 eggs
- ¼ cup (60ml) buttermilk
- 1 cup (135g) raspberries, plus extra to serve
- Icing sugar and double cream, to serve
Syrup
- 1 cup (250ml) Maggie Beer Sangiovese Verjuice
- ¼ cup (55g) caster sugar
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Preheat oven to 180⁰C. Grease and line a 22cm cake pan with baking paper. Sift flour, baking powder, bicarbonate of soda and a pinch of salt into a large bowl. Set aside.
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2.Meanwhile, beat butter, sugar and vanilla in the bowl of a stand mixer fitted with the paddle attachment on high speed for 5 minutes or until thick and pale. Add the eggs, one at a time, beating well after each addition until combined. In two batches, add prepared dry ingredients and buttermilk, alternating between each. Fold in the raspberries and pour into the prepared cake pan. Bake for 50 minutes or until a skewer inserted in the centre comes out clean. Remove from oven and cool in pan for 20 minutes, then loosen the edges and turn out onto a wire rack.
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3.For the syrup, place the Sangiovese Verjuice and sugar in a saucepan over medium heat. Cook, stirring, for 2 minutes or until sugar dissolves. Bring to the boil and simmer for 6-8 minutes until reduced by half and it coats the back of a spoon. Remove from heat and set aside to cool.
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4.Dust cake with icing sugar and top with fresh raspberries. Drizzle with cooled syrup and serve with cream.
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