Raspberry buttermilk cakes
One thing I love about living in Germany is the easy access to buttermilk. I always keep a pint of it in the fridge in case I'm overcome with a sudden urge to make biscuits or scones.
Buttermilk indeed is what makes these cakes lovely and moist, but nevertheless surprisingly fluffy.
Make sure you don't bruise the raspberries when you press them into the batter, as you don't want them to bleed and release too much moisture.
- 1 hr
- Tea time
- 220 g plain flour
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 135 g caster sugar, plus 2 tbsp for sprinkling
- 65 g butter, softened
- 1 large egg
- 120 g buttermilk
- 1 tsp vanilla extract
- 1 punnet raspberries
- 100 g white chocolate, to decorate
Preheat the oven to 200C and line a 12 cup cake tin with paper liners. Whisk together the flour, baking powder, baking soda and salt and set aside.
Use an electric mixer to beat the butter and sugar until light and fluffy, then mix in the vanilla and egg.
Now turn the mixer to a low speed and add the flour in batches, alternating with the buttermilk. Keep mixing until well combined.
Divide the mixture into the cups (I have found that using an ice cream scoop for this works best), and then gently push about 3 raspberries into each cup.
Sprinkle the tops with the remaining sugar and bake the cakes for about 25 minutes, until a skewer comes out clean.
While the cakes are cooling one a wire rack, gently melt the chocolate and drizzle it over the cooled cakes.