Raspberry and custard cake

    3 hours

    Probably the best cake you'll ever make, moist, sweet and totally delicious, with a baked-in fresh raspberries and custard layer.


    Andalucia, Spain
    15 people made this

    Serves: 10 

    • 1 (440g) tin ready made custard
    • 300g raspberries, crushed
    • 250g butter
    • 250g caster sugar
    • 4 free range eggs
    • 250g plain flour
    • 2 teaspoons baking powder
    • 125ml full fat milk
    • 4 tablespoons demerara sugar
    • raspberries and cream, to serve

    Prep:30min  ›  Cook:1hr30min  ›  Extra time:1hr chilling  ›  Ready in:3hr 

    1. Preheat the oven to 180 C / Gas 4. Grease and line a 23cm springform cake tin.
    2. Mix the custard and half of the raspberries in a bowl until well combined.
    3. In a separate bowl, beat the butter and sugar together until creamy, then add the eggs, one at a time, until well combined.
    4. Stir in the flour, baking powder, milk, and the remaining crushed raspberries.
    5. Pour half the cake mix into the cake tin. Add the raspberry custard mixture, and top with the remaining cake mixture. Sprinkle with the demerara sugar.
    6. Bake in the oven for 1½ hours. (Test the cake by inserting a skewer into the centre. If the skewer comes out clean, the cake is done.)
    7. Remove the cake from the oven and set aside to cool. Remove from the tin and cut into slices.
    8. Serve with raspberries and cream.

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