1 cup vegetable oil
1 1/2 cups cater sugar
2 eggs
375ml plain yoghurt
2 cups self raisinf flour
3/4 cup fresh or frozen raspberries
Vanilla Bean Icing........
1/ 1/2 cups icing sugar
200g cream cheese
50g butter, melted
1/2 vanilla pod
hot water (as needed)
raspberries to garnish
Preheat oven to 170C. Grease and line a 25cm cake tin. Whisk oil and
sugar together then add eggs one at a time and whisk till fluffy. Stir
in yoghurt until combined. Fold in sifted flour until just combined (do
not overmix) and then gently fold in raspberries.
Pour into cake tin and bake for 45-60mins, or until a skewer comes out
clean from the centre. Allow to sit in tin for 5mins before cooling on a
cake rack.
To make the Vanilla Icing, combine the cream cheese, sugar and melted
butter with an electric mixer until smooth. Scrape the inside seeds from
the vanilla pod and add to mix. (Add a few drops of hot water for a more
syrupy icing). Spread on top of the cooled cake and garnish with fresh
raspberries.
(Thanks to Michelle Oxenham of Sassafras Fine Foods, Paddington,
Brisbane.)
--
Peter Lucas
Brisbane
Australia
Come to the edge, Life said.
They said: We are afraid.
Come to the edge, Life said.
They came.
Life pushed them...and they flew."
-Guillaume Apollinaire-