Ombre raspberry cake
by Sally Abé
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Ingredients
Fruit & Vegetables
750g of raspberries
1 lemon, juiced
1 handful of fresh raspberries
Store Cupboard
852g of caster sugar
1 egg white
500g of self-raising flour
2 vanilla pods, seeds scraped
1300g of icing sugar, sifted
red food colouring
Salad & Fresh Herbs
9 sprigs of lemon thyme
Dairy
1250g of butter
8 eggs
Bakery
1 tsp baking powder
Speciality Ingredients
1 tbsp of freeze-dried raspberries