Raspberry Sharp Cream Tea Cake


shock that someone special past this delicious and straightforward approachable tea cake full of chocolates and raspberries.

The ingredient of Raspberry Sharp Cream Tea Cake

  • 1 x 400g packet conventional english tea cake blend
  • 3 eggs
  • 80g softened butter chopped
  • 2 3 cup bitter cream
  • 1 2 cup white chocolate bits
  • 1 cup frozen raspberries
  • 1 tbsp sifted icing sugar

The Instruction of raspberry sharp cream tea cake

  • preheat oven to 200u00b0c or 180u00b0c fan forced grease a deep 20cm cake tin and line base taking into account bearing in mind non fix baking paper
  • place cake blend set aside cinnamon topping sachet eggs butter and critical cream into the large bowl of an electric mixer mixture combination nearly low speed until ingredients are moistened subsequently next growth quickness to medium and beat for 2 minutes
  • campaign through choc bits and pour into prepared cake tin sprinkle raspberries exceeding surface pressing gently into cake mixture
  • bake for 1 hour or until cake is cooked with tested gone a skewer cool in tin for 10 minutes after that face out onto wire rack sprinkle with sifted icing sugar to serve

Nutritions of Raspberry Sharp Cream Tea Cake

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