Fresh raspberry cake with sangiovese verjuice syrup

Step 1

Preheat oven to 180°C. Grease and line a 22cm cake pan with baking paper. Sift our, baking powder, bicarb and a pinch of salt into a large bowl. Set aside.

Step 2

Meanwhile, beat butter, sugar and vanilla in the bowl of a stand mixer tted with the paddle attachment on high for 5 minutes or until thick and pale. Add the eggs, one at a time, beating well after each addition until combined. In two batches, add prepared dry ingredients and buttermilk, alternating between each.

Step 3

Fold in the raspberries and pour into the prepared cake pan. Bake for 50 minutes or until a skewer inserted in the centre comes out clean. Remove from oven and cool in pan for 20 minutes, then loosen the edges and turn out onto a wire rack.

Step 4

For the syrup, place the verjuice and sugar in a saucepan over medium heat. Cook, stirring, for 2 minutes or until sugar dissolves. Bring to the boil and simmer for 6-8 minutes until reduced by half and it coats the back of a spoon.

Step 5

Remove from heat and set aside to cool. Dust with icing sugar and top with raspberries. Drizzle with cooled syrup and serve with cream.