Ingredients

Steps

• Preheat the oven to 180°C and grease a 23cm springform cake tin.
• Mix the custard and 150g of raspberries in a bowl until combined.
• Beat the butter and sugar in a separate bowl until creamy.
• Add the eggs into the creamed butter one at a time.
• Stir in the flour, baking powder, milk, and remaining raspberries.
• Pour half the cake batter into the tin and layer with raspberry custard.
• Top with the remaining cake batter and sprinkle with demerara sugar.
• Bake for 1.5 hours and allow to cool before slicing.