First, an important note. This photo doesn’t do this cake justice. While it may look more like a big blob of dark red on top of cake, or even, dare I say it, an edible blood clot, it tastes better than it looks.
This is a perfect cake to make when you’re short on time, which frankly, is much of the time. I’ve now made it twice– once for the grand finale of a Sunday lunch, and again last night for my book club. Both times it was a winner.
The cake is such a resounding success because of the simplicity of the ingredients. There’s no running around to specialty shops to find something obscure. It’s just sugar, butter, eggs, self-rasing flowers and raspberries. Even the raspberries are frozen, which I easily found at my local Co-Op.
Making the cake itself is also a doddle. I finished last night in less than 15 minutes, which a real win.
One thing to note if you do decide to make this– the quantity of raspberries is a bit miserly, only 250 grams. The first time I made this, it didn’t really cover the bottom of the pan. Last night when I made it, i went a bit overboard and added 600 grams of raspberries, which was too much. So maybe 500 grams would do it, but 250 grams is definitely not enough.
All in all, a triumph.