that's life

IN THE KITCHEN

RASPBERRY RIPPLE CAKE

SERVES 12 PREP AND COOK: 50 MINS

1½ cups frozen raspberries (110g)
300g unsalted butter, chopped, at room temperature
1 cup caster sugar
4 eggs, at room temperature
¼ cup milk
2 cups self-raising flour
Pink food colouring, to tint
Icing sugar mixture, to decorate

1 Grease a 19cm x 30cm lamington pan. Line base and sides with baking paper.

Spread 1 cup

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