I’m not sure if everyone is as obsessed as I am with The Great British Bake Off but I can’t help tuning in to see what they’re going to make next. My baking skills are nowhere near the kind of level that’s necessary for Bake Off but I do enjoy flipping through the cookbooks and dreaming about what I might attempt. This easy raspberry fudge cake comes from The Great British Bake Off Everyday and it’s delicious! It is worth mentioning though that this cake needs to stand for 24 hours before you eat it.
Raspberry fudge cake
5 tablespoons of raspberry conserve
300g caster sugar
1 teaspoon of vanilla extract
A pinch of salt
2 tablespoons of raspberry conserve
300g fresh raspberries
Grease and base line a 20cm springform tin and heat your oven to 180 C (170 C for a fan oven).
Place the butter and raspberry conserve in a pot big enough to hold all the ingredients. Put the pot over the lowest possible heat and melt the butter stirring regularly with a wooden spoon.
Once the butter is melted place the pot on a damp cloth to prevent wobbling. Sift in the cocoa and then add the sugar. Stir until well combined.
Beat the eggs and vanilla together until just combined. Add the egg mixture to the pot a little at a time, beating well after each addition.
Sift in the flour and salt and stir until you have a smooth, glossy batter.
Pour the batter into the prepared tin. Bake for 10 minutes and then turn the oven down to 160 C (150 C for a fan oven) and bake for a further 40 minutes or until a skewer inserted into the centre comes out slightly sticky (if you have a demon oven like mine check after 30 minutes so you don’t over bake).
When the cake is done place the tin on a wire rack. Run a knife around the edge to loosen and then leave it on the rack until completely cold. When release the spring and then wrap the cake in foil and store in an airtight container for twenty-four hours to settle.
When your cake is ready to decorate, gently heat the raspberry conserve and then brush over the top of the cake. Arrange the fresh raspberries over the top and serve.