Raspberry buttermilk cake is a super easy and tender dessert with a hint of tang due to the buttermilk and top sweet crunch ...

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Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a deep, 23cm/9in round cake tin with baking paper. Put the butter, sugar, flour, baking powder, eggs, yoghurt, vanilla extract and salt ...

In a large bowl, whisk together flour, baking soda and a pinch of salt. Add buttermilk and eggs and whisk until just combined. In a small bowl, mash raspberries with a fork and set aside. Heat a ...

Snack influencer Snackolator leaked the Massachusetts-based doughnut chain's highly anticipated winter releases — including ...

Preheat the oven to 160°C. Line the base of a 33 x 23 x 5cm cake tin, or a 25.5cm sauté pan or cast-iron frying pan with parchment paper, allowing it to hang over the sides. Arrange 6-8 sweet ...

To ease the unmoulding, slip a small spatula all around the edges, unclip the tin, and transfer the cake, still on its base, to a flat plate. To make the sauce, gently heat the raspberry jam ...