Raspberry Bundt Cake

Ingredients

3 eggs

1 cup Castor sugar

Zest 1 lemon and 2 oranges

1 tspn vanilla extract

1 tspn cinnamon

1/2 cup olive oil

1/2 cup buttermilk

1 2/3 cups self raising flour

1 cup raspberries

Method:

1. Preheat oven to 180 degrees Celsius

2. Grease and flour the Bundt tin (you can use a loaf tin)

3. Beat eggs and sugar til light and fluffy

4. Add zest, oil, vanilla, cinnamon. Mix well

5. Add flour and mix gently, alternating with buttermilk

6. Gently fold in 3/4 raspberries into the mixture, then pour into the cake tin. Top with the remaining berries

7. Bake 35 - 40 mins. Test with a skewer to see if the cake is cook…the skewer should come out clean.

8. Cool at room temperature for 15 mins and then turn out onto a wire rack to cool completely before slicing

9. Dust with icing sugar

Note: should the cake get stuck in the tin, don’t despair - you can serve the cake as a ‘raspberry mess’ with custard and/or custard