Preparation time is 10minutes
Cook time is 1hours 5minutes
Total time is 1hours 15minutes
Serve is for 8 people
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Difficulty level: 3 out of 4
10 Ingredients
Number of servings
8
- 60grams butter (softened)
- 2/3 cup milk
- 1 1/2 cup milk
- 1tablespoons pure icing sugar (to dust)
- 125grams fresh raspberries
- 300milliliter pure cream
- 430grams Free From Gluten vanilla cake mix
- 2 eggs
- 1/4 cup caster sugar
- 1/4 cup gluten-free Woolworths custard powder
Nutrition per serving
2050kJ / 489Cal
2050 Kilojoules or 489 Calories
24% of daily energy intake*
Protein
4.9grams
Fat
23.9grams
Carbs
63.0grams
Sugars
42.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Preheat oven to 180°C/160°C fan-forced. Grease and line a 20cm round springform cake pan with baking paper.
Step 2 of 4
To make the custard, place gluten-free custard powder, sugar and 2 tbs milk in a small saucepan. Slowly add remaining milk, whisking to combine. Place pan over medium heat and cook, whisking constantly, for 5 minutes or until mixture boils and thickens. Cook, whisking, for a further 2 minutes or until thick. Remove pan from heat. Cover surface of custard with plastic wrap, and set aside to cool.
Step 3 of 4
Meanwhile, using an electric mixer, beat gluten-free cake mix (reserve icing sachet for another use), eggs, milk and butter on low speed until combined. Increase speed to medium and beat for 2 minutes. Pour half the mixture into cake pan. Dollop spoonfuls of cooled custard over mixture in pan. Repeat with remaining cake mixture and custard. Top with raspberries, pressing gently into cake.
Step 4 of 4
Bake for 55 minutes or until cake is golden and a skewer inserted into centre comes out clean. Cool in pan for 10 minutes before transferring to a wire rack to cool completely. Dust cake with icing sugar, then serve with whipped cream and extra raspberries.
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