This fruit-infused creation looks super-fancy, but is a doddle to make. It’s ideal as a Valentine’s dinner dessert – not too heavy, but just indulgent enough for a celebration.
Ingredients
150 g butter or margarine, softened
180 ml (150 g) castor sugar
3 extra-large eggs
310 ml (175 g) Snowflake Cake Wheat Flour
8 ml Snowflake Baking Powder
125 g fresh raspberries
For the topping
3 egg whites
125 ml (105 g) castor sugar
250 ml (80 g) desiccated coconut
Method
- Cream the butter and castor sugar together. Add the eggs, one at a time, beating well after each addition until the mixture is light and creamy.
- Sift the flour and baking powder together. Add to the egg mixture and mix lightly until smooth. Spoon the mixture into a greased 23 cm loose-bottom round cake pan. Place the raspberries on top of the cake batter.
- For the topping: Whisk the egg whites until foamy, then gradually add the sugar and whisk until stiff peak stage. Fold in coconut. Spoon topping over the raspberries.
- Bake in a preheated oven at 180°C for about 55 minutes. Leave in the pan for a few minutes before turning out onto a wire rack to cool completely.
