Raspberry Sauternes cake with Chantilly cream
Serves: 10
Prep time: 20 minsTotal time: 
Recipe photograph by Martin Poole.
Raspberry Sauternes cake with Chantilly cream
Serves: 10
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
556Kcal
Fat
39gr
Saturates
20gr
Carbs
42gr
Sugars
30gr
Fibre
1gr
Protein
10gr
Salt
0.8gr
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- 250g caster sugar
- 200g really soft butter, in pieces
- 6 large eggs
- 150g self-raising flour
- 1 tsp baking powder
- 1 x 100g pack ground almonds
- 4 tbsp Sauternes
- 150g raspberries, plus extra to decorate
For the cream
- 1 x 300ml pot whipping cream, chilled
- 2 tbsp icing sugar
- 1 tbsp Sauternes
Step by step
Get ahead
Make the cake a couple of days ahead and store in an airtight tin. The undecorated cake freezes well.
- Preheat the oven to 180°C, fan 160°C, gas 4.
- In a large bowl, beat together the sugar, butter, eggs, flour, baking powder, almonds and 2 tbsp of Sauternes using an electric hand whisk until thoroughly combined.
- Fold in the raspberries. Transfer the mixture to a greased, lined 20cm round cake tin that's 5cm-deep – don't use a loose-bottomed tin or the mixture will leak in the oven.
- Bake for 1 hour, covering the top with foil halfway through.
- Set aside to cool for 20 minutes, then make a few tiny holes on the surface of the cake with a skewer and drizzle with the remaining 2 tbsp of Sauternes. Leave in the tin to cool completely.
- Whisk all the ingredients for the cream together. Remove the cake from the tin and serve topped with cream and raspberries.
