Grease your tin and
In a large bowl, cream the butter and sugar together until fluffy and pale, using the balloon whisk attachment if you’re using a cake mixer. Stop mixing and scrape down the sides of the bowl occasionally so it is all evenly mixed. It can take up to 15 minutes to get the mix really light and fluffy.
Add the eggs one at a time, beating for at least two or three minutes between each egg – don’t add the eggs all at once or the mixture will curdle. Once they are fully incorporated, add the flour, raspberries, rhubarb and orange zest and gently fold through using your hand. Don’t over-mix, and don’t mix in the dry ingredients with a cake mixer or you will end up with a heavy cake. Scrape the batter into your prepared cake tin and
© 2017 All rights reserved. Published by Kitchen Press.