- For the Cake:
- Unsalted Butter - 175g
- Self-raising Flour - 175g
- Golden Caster Sugar - 175g
- Large Eggs (whole) - 3no
- Major Raspberry Fruit Base Compound - 25g
- Prosecco - 10ml
- For the Buttercream Icing:
- Unsalted Butter - 150g
- Major Raspberry Fruit Base Compound - 25g
- Icing Sugar - 300g
- Prosecco - 60ml
Raspberry & Prosecco Cake
Raspberry & Prosecco Cake
Using our New Major Raspberry Fruit Base Compound
Ingredients
Method
1. Heat the over to 140°C.
2. Make the cake by creaming the butter and sugar until white. Slowly add the eggs and then blend in the flour.
3. Mix the Major Raspberry Fruit Base Compound with the prosecco and ripple it through the sponge. Bake for 40-45 minutes.
4. To make the buttercream icing, beat the butter until white. Beat in the icing sugar and add the Major Raspberry Fruit Base Compound and the prosecco.
5. Ice the cake and serve.
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