Raspberry ripple cake recipe

June 13, 2020 Editor Ripple 0

Summer celebrations demand a cake, and so here is a big show-stopper that can be made a day ahead and iced and decorated to the nines. The cake itself is vegan, and can be made with gluten-free flour too (although that does make a slightly denser cake). The icing isn’t vegan, but there are some good coconut oil-based icing recipes online if you need one.

Prep time: 30 minutes | Cooking time: 40-45 minutes

SERVES

12-16

INGREDIENTS

For the raspberry syrup

  • 300g raspberries (frozen are fine)
  • 100g sugar
  • Juice of 1 lemon

For the cake

  • Juice and zest of 1 lemon and 1 orange, made up to 800ml with water
  • 200ml vegetable oil
  • 360g caster sugar
  • ½ tsp almond extract (optional)
  • 1 tsp vanilla extract
  • 700g plain flour
  • 2 rounded tbsp (30g) baking powder
  • 200g raspberries

For the vanilla ice cream icing

  • Half of a 460ml tub of vanilla ice cream, at room temperature
  • 250g unsalted butter
  • 350g icing sugar
  • 1 tsp vanilla extract
  • 150g raspberries
  • Ice cream wafers (optional)

METHOD

  1. Preheat the oven to 180C/160C fan/Gas 4. Base-line, oil and flour three 20cm-diameter round cake tins.
  2. To make the syrup, mash the raspberries with the sugar and lemon juice and rub through a sieve.
  3. To make the cake, place the juice, zest, water, oil, sugar, almond extract (if using) and vanilla extract in a large mixing bowl. Sift over the flour and baking powder then mix very well to make a smooth batter.
  4. Divide the batter between each tin (just under 700g in each if you are using scales). Drizzle three tablespoons of the raspberry syrup over each. Draw the point of a knife through to marble the mixture. Dot the top with fresh raspberries.
  5. Bake for 40 to 45 minutes until a skewer stuck in the middle comes out clean. Cool for five minutes in the tin and then turn out on a wire rack to finish cooling.
  6. Make the icing by beating the melted vanilla ice cream, butter, icing sugar and vanilla extract together.
  7.  Sandwich the cakes together with four tablespoons of icing between each one. Spread the icing on the sides and top of the cake, scraping the sides with a palette knife to give a “naked” effect. Trickle over the remaining raspberry syrup, letting it drip down the sides, and top with the raspberries, plus ice cream wafers if you like.