1⅜ sticks (175 g / 6.2 oz) unsalted butter, plus extra for greasing
¾ cup (175 g / 6.2 oz) superfine sugar
1 tsp vanilla extract
3 medium eggs
1¼ cups (175 g / 6.2 oz) self-raising flour
1 tsp baking powder
6 raspberries
Powdered sugar, for dusting
Preheat the oven to 190 °C (374 °F). Grease and line a 20 cm (7.9 in) round cake tin.
Beat the butter, sugar and vanilla in a mixing bowl, until soft and fluffy.
Beat in the eggs, one at a time.
Fold the flour and baking powder into the mixture to make a batter.
Purée the raspberries in a blender.
Spoon the batter into the cake tin.
Pour the raspberry puree over the batter, and swirl the mixture with a skewer to create a rippled effect.
Bake for 20–25 minutes until a skewer inserted comes clean.
20–25 minutes
Transfer the cake to the wire rack and leave it to cool completely.
Dust the cake with icing sugar.