Instructions

1. 1
   Preheat the oven to . Grease and line a round cake tin.
2. 2
   Beat the butter, sugar and vanilla in a mixing bowl, until soft and fluffy.
3. 3
   Beat in the eggs, one at a time.
4. 4
   Fold the flour and baking powder into the mixture to make a batter.
5. 5
   Purée the raspberries in a blender.
6. 6
   Spoon the batter into the cake tin.
7. 7
   Pour the raspberry puree over the batter, and swirl the mixture with a skewer to create a rippled effect.
8. 8
   Bake for 20–25 minutes until a skewer inserted comes clean.
9. 9
   Transfer the cake to the wire rack and leave it to cool completely.
10. 10
    Dust the cake with icing sugar.