Walnut, date & honey cake
A tea-time treat - packed with sweet honey. A great way to use up those ripe bananas too
Chocolate & raspberry birthday layer cake
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling
- Easy
- Serves 12
Skip to ingredients
- 225ml sunflower oilplus extra for the tins
- 250g caster sugar
- 3 large eggs
- 225ml milk
- 250g self-raising flour
- 4 tbsp cocoa
- 1½ tsp bicarbonate of soda
For the raspberry layer
- 150g raspberry jam
- 100g frozen raspberriesdefrosted
- 300ml double cream
- 2 tbsp icing sugar
Nutrition: Per serving
- kcal549
- fat36g
- saturates12g
- carbs49g
- sugars33g
- fibre2g
- protein6g
- salt0.6g
Method
step 1
step 2
Divide the mixture between the tins and bake for 35-40 mins until the cakes are risen and spring back when pressed. Leave to cool in the tins for 10 mins, then transfer to a wire rack to cool completely.
step 3
For the raspberry layer, stir the jam and the defrosted raspberries together. Once the cakes are cool, whip the cream with the sugar to soft peaks, then gently fold half the raspberry mixture through the cream to create a ripple effect.
step 4
Spoon most of the reserved raspberry mixture over one of the cakes, then dollop on half of the cream. Smooth over with a palette knife, then place the other sponge on top. Swirl over the remaining cream and swirl the last of the raspberry mixture through it. Will keep in the fridge for two days.
