Ok, I'll admit that I haven't actually made this yet, BUT, my friend Liz is a fantastic cook and this comes highly recommended from her. I have no doubt it will be wonderful. I'll make it this weekend and pull it down if it's not excellent
200 g softened butter
185 g castor sugar
1 teaspoon vanilla
grated rind of an orange
2 large eggs
1 dessertspoon Cointreau or Grand Marnier
200 g self raising flour
1 packet frozen raspberries (or as many as desired) - 5 minutes from the freezer
Cream the butter and sugar, add vanilla, orange rind and liqueur. Add eggs gradually. Lastly add flour, combining all ingredients on a slow speed.
Place half the mixture into cake tin and spread evenly. Place raspberries over the mixture and then spread remaining mixture over the top.
Bake in a moderate oven (180°) for approximately 40 minutes. Test with a skewer to ensure cake is just cooked.
When cool sprinkle with icing sugar and serve with cream, berry coulis (left over raspberries blended with icing sugar and liqueur or water), and berries if desired.
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