Raspberry and Custard Cake

A homely, delicious cake featuring layers of creamy custard and fresh raspberries, baked until golden and topped with demerara sugar.

Baking Vegetarian Dessert Fruit Cake

Estimated Nutrition

Calories

857.8

kcal / serving

5146.5 kcal total

Carbs

108.8g

per serving

652.8 g total

Fat

42.6g

per serving

255.4 g total

Protein

12.4g

per serving

74.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

250

Caster Sugar

tsp

Baking Powder

tbsp

Demerara Sugar

Dairy

440

Custard

ready-made can

250

Butter

unsalted

piece

Egg

free-range

125

Milk

full-fat

Fruits

300

Raspberry

crushed

GrainsCereals

250

Plain Flour

Method

Preheat the oven to 180°C and grease a 23cm springform cake tin.

Mix the custard and 150g of raspberries in a bowl until combined.

Beat the butter and sugar in a separate bowl until creamy.

Add the eggs into the creamed butter one at a time.

Stir in the flour, baking powder, milk, and remaining raspberries.

Pour half the cake batter into the tin and layer with raspberry custard.

Top with the remaining cake batter and sprinkle with demerara sugar.

Bake for 1.5 hours and allow to cool before slicing.