Ingredients
- 2 tsp of vanilla extract
- 115 g of plain flour
- 200 g of joe + seph’s madagascan vanilla caramel sauce
- 1 lemon, juiced and zested
- 150 g of fresh raspberries
- 115 g of caster sugar
- 1 pinch of salt
- 300 g of light soft cheese
- 4 eggs
Method
Step 1
Preheat the oven to 180°C/160°C/gas mark 4.Whisk the sugar, eggs and the vanilla extract on a high speed with an electric hand mixer until very light and fluffy. Sift in the flour and salt and gently fold until combined – you are trying to keep in as much air as possible.Step 2
Line a cake tin. Pour the mixture into the tin and bake for 15-18 mins or until risen and golden, and a skewer inserted into the middle of the cake comes out clean. Cool in the tin for 10 mins and then lift the cake out, peel away the paper and cool completely.Step 3
Pour the caramel sauce into a bowl and add the lemon zest and juice (it should thicken). Beat in the soft cheese.Step 4
Place half the raspberries into a small bowl and mash with a fork until very juicy (you can add a drop of water to help this along).Step 5
Spread the creamy caramel icing on top of the cake and then drizzle with the raspberry sauce. Top with the rest of the raspberries and serve.