Ingredients
- 3.5 cups plain flour (may use half wholemeal, but I used all plain)
- 300g packet of rasberries
- 2 teaspoons bi-carb (baking soda)
- 2 cups sugar I used coconut, but it does make the cake a brown colour so if you want it to look prettier, use white
- 1 teaspoon salt
- 10 tablespoons oil I use ricebrown or sunflower
- 2 teaspoons vanilla extract
- 2 tablespoons white vinegar
- 2 cups water
Instructions
Preheat oven to moderate 180°C (350°F). In a large mixing bowl sift flour and bi-carb. Add sugar and salt and mix well, add the rasberries and mix well.
Make three deep holes in the dry mixture. Into one hole pour the oil, into the next hole the vanilla and into the last hole pour the vinegar.
Pour the water over all of this.
Use a spatula to gently mix the wet and dry ingredients together thoroughly until there are no lumps.
Pour the batter into a greased lamington tray.
Bake for 40 minutes or until a skewer inserted comes out clean.
Rasberry Icing
Mix 2 tablespoons of butter with 3 cups icing sugar and beat together with an hand held or upright electric mixer. Add 2 teaspoons of vanilla extract and 1/4 cup rasberry jam to make a spreadable icing (you may need some milk if the mixture is too dry). Mix well and spread over the cake. Decorate with fork swirls or with fresh berries.