Name: Ombre raspberry cake
Total time: 3 h
Ingredients: 750g of raspberries; 350g of caster sugar; 1 lemon, juiced; 8 sprigs of lemon thyme; 1 egg white; 2 tbsp of caster sugar; 600g of butter; 500g of caster sugar; 8 eggs; 500g of self-raising flour; 1 tsp baking powder; 1 bunch of lemon thyme, leaves picked; 250g of butter, softened; 2 vanilla pods, seeds scraped; 500g of icing sugar, sifted; 400g of butter, softened; 800g of icing sugar, sifted; red food colouring; 1 handful of fresh raspberries; 1 tbsp of freeze-dried raspberries

Ombre raspberry cake

by Sally Abé

Ingredients

Fruit & Vegetables

750g of raspberries
1 lemon, juiced
1 handful of fresh raspberries

Salad & Fresh Herbs

8 sprigs of lemon thyme
1 bunch of lemon thyme, leaves picked

Dairy

600g of butter
8 eggs
250g of butter, softened
400g of butter, softened

Bakery

1 tsp baking powder

Speciality Ingredients

1 tbsp of freeze-dried raspberries