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Anchor Salted Butter200g
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£10.50/kgPlease note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Preheat the oven to 170 degrees C, gas mark 3. Grease and base line an 18cm round cake tin.
Whisk the butter, sugar and vanilla extract until pale and fluffy. Whisk in the eggs, one at a time, until combined (add a little of the flour if it looks curdled). Mix in the red food colour. Fold in the flour and cocoa.
Spoon into the cake tin and bake for 50 minutes to 1 hour or until a skewer comes out clean when inserted into the cake. Allow to cool.
To make the filling, whisk the butter, vanilla extract and sugar until pale and fluffy.
Cut the cake into 3 even-sized horizontal rounds. Spread 1/3 of the butter icing over 1 slice of cake, and then lay another slice on top. Spread this with another 1/3 of the icing and top with final slice. Spread with the remaining icing and sprinkle over the dried raspberries.
Typical values per serving when made using specific products in recipe
Energy | 2,079kJ/ 497kcals |
---|---|
Fat | 27.6g |
Saturated Fat | 10.7g |
Carbohydrates | 57g |
Sugars | 42g |
Fibre | 0.9g |
Protein | 5.2g |
Salt | 0.8g |
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£5.75Price per unit
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71.4p/100g