• 250 g salted butter, softened
  • 175 g caster sugar
  • 4 medium free-range eggs
  • 250 g self-raising flour
  • 2 tsp Madagascan vanilla extract
  • 50 g raspberry jam
  • 1 tbsp red food colouring
  • 100 g fresh/frozen raspberries (defrosted if frozen)
  • 50 ml semi-skimmed milk
  • 1 tbsp icing sugar


  1. 1

    Preheat the oven to 180ºC, fan 160ºC, gas 4. Grease and line a 20cm x 20cm square cake tin.

  2. 2

    In a medium bowl, cream together the butter and sugar until light and fluffy. Whisk in the eggs, 1 at a time, with a spoonful of the flour – this will stop the mixture from splitting. Fold in the remaining flour and vanilla essence.

  3. 3

    Divide the mixture between 2 bowls. Gently fold the jam, red food colouring and raspberries through the mixture in 1 of the bowls until smooth, and fold the milk through the other. Spoon the batters into the prepared tin in 2 layers, alternative spoonfuls of raspberry and vanilla to simulate a checkerboard. Tap the bottom of the tin on a work surface to ensure there aren't any air bubbles. To create marbling, run a table knife (or wooden skewer) through the batters in a swirling motion.

  4. 4

    Bake for 40-45 minutes or until a skewer inserted into the centre comes out clean. Turn out onto a cooking rack and leave to cool completely. Dust with the icing sugar and cut into squares (they'll keep in an airtight container for up to 3 days).

Nutritional Details

Each serving provides
  • Energy 1013kj 242kcal 12%
  • Fat 14.4g 21%
  • Saturates 8.1g 41%
  • Sugars 13.2g 15%
  • Salt 0.2g 3%

% of the Reference Intakes

Typical values per 100g: Energy 1491kj/356kcal

Each serving provides

24.1g carbohydrate 1.0g fibre 3.5g protein

Also in these Scrapbooks

Back to top