IF you really want to impress mum this Sunday, there’s no better way to say thank you for everything she does than baking a home-made cake.
4 free range eggs
25g Pure Via
225g self-raising flour, sieved
1 tsp baking powder, sieved
225g margarine or soft butter
100ml half fat crème fraiche, lightly whipped
Quick raspberry compote
400g fresh raspberries
1-2 tbsp Pure Via
Preheat the oven to gas mark four/180C (350F). Add the eggs to the mixing bowl of an electric food mixer then add the Pure Via, flour, baking powder and margarine and mix until well combined.
Divide the mixture between two tins. Put in the oven and bake for 25 minutes until golden and ‘bouncy’ to the touch.
Remove and leave to cool for 10 minutes then release from the tin and leave to cool completely on a wire rack. Make the raspberry filling. Add the raspberries to a shallow pan and sprinkle over the
Pure Via. Add water, just to cover, bring to the boil and then reduce to a simmer. Cook for about 15-20 minutes until the raspberries have broken down and the water has been absorbed. Add to the
food processor and pulse or mash with a fork. When ready to serve, spread one cake with the raspberry mixture and the other with creme fraiche and sandwich together. Dust with Pure Via.
Recipe courtesy of Pure Via. Visit purevia.co.uk for information.