- Rating: 4 stars
- Takes: 10 mins to prepare and 40 mins to cook, 10 mins to cool
- Serves: 8
- 110g unsalted butter, softened
- 110g caster sugar
- 110g self-raising flour, sifted
- 2 medium eggs, beaten
- 1tsp vanilla extract
- 150g seedless raspberry jam
- a few raspberries, to garnish
- 1tbsp icing sugar, to garnish
Each serving contains 270 calories, 28g sugar, 13g fat, 7g saturates and 0.5g salt.
Preheat the oven to 180°C.
Grease and line a 7 inch square cake tin. In a large mixing bowl, combine the butter, sugar, flour, eggs and vanilla extract and beat with an electric hand-held whisk for 1-2 minutes until smooth. Spoon into the prepared cake tin and bake for 25-30 minutes, or until a cake tester comes out clean when inserted into the centre of the cake.
Remove from the oven when ready and allow to cool in the tin for 5 minutes before turning out onto a wire rack to cool completely. Once cool, heat the raspberry jam gently in a saucepan for 2 minutes over a low heat, stirring occasionally.
Use a sharp bread knife to level off the top of the cake. Spread the jam on top, allowing it to sink in a little. Cut into square portions and arrange on serving plates. Garnish with a few raspberries and a light dusting of icing sugar.