1 ¼ cups milk
1 tsp NOMU Vanilla Extract
150g butter, cubed
4 eggs
2 cups castor sugar
2 ¼ cups all-purpose flour
2 ¼ tsp baking powder
1 large punnet raspberries, to serve
ICING:
250g butter, cubed, at room temperature
450g icing sugar, sifted
2 tbsp (30ml) boiling milk
Pinch of NOMU Sea Salt
¼ tsp NOMU Vanilla Extract
Preheat the oven to 180°C and line a greased baking tray (33cm x 23cm) with baking paper.
In a small saucepan, heat the milk, Vanilla Extract and butter until warmed and the butter has melted.
In a large bowl, beat the eggs and the sugar on high speed until pale and fluffy. Sieve the flour and baking powder together and gradually add to the batter, beating at low speed until smooth.
Gradually add the warm milk to the batter and beat until just combined.
Pour into the prepared tray and bake for 30-40 minutes or until a skewer inserted in the centre comes out clean. Remove from the oven and allow to cool completely before icing.
To make the icing beat the butter with an electric mixer until light and creamy. Gradually add the icing sugar, alternating with the hot milk and beat until the mixture is light and smooth. Add the salt and Vanilla Extract and mix again.
Spread the icing generously on the cooled cake, cut into squares and top with raspberries or your favourite berries.
1 ¼ cups milk
1 tsp NOMU Vanilla Extract
150g butter, cubed
4 eggs
2 cups castor sugar
2 ¼ cups all-purpose flour
2 ¼ tsp baking powder
1 large punnet raspberries, to serve
ICING:
250g butter, cubed, at room temperature
450g icing sugar, sifted
2 tbsp (30ml) boiling milk
Pinch of NOMU Sea Salt
¼ tsp NOMU Vanilla Extract
Preheat the oven to 180°C and line a greased baking tray (33cm x 23cm) with baking paper.
In a small saucepan, heat the milk, Vanilla Extract and butter until warmed and the butter has melted.
In a large bowl, beat the eggs and the sugar on high speed until pale and fluffy. Sieve the flour and baking powder together and gradually add to the batter, beating at low speed until smooth.
Gradually add the warm milk to the batter and beat until just combined.
Pour into the prepared tray and bake for 30-40 minutes or until a skewer inserted in the centre comes out clean. Remove from the oven and allow to cool completely before icing.
To make the icing beat the butter with an electric mixer until light and creamy. Gradually add the icing sugar, alternating with the hot milk and beat until the mixture is light and smooth. Add the salt and Vanilla Extract and mix again.
Spread the icing generously on the cooled cake, cut into squares and top with raspberries or your favourite berries.
41 Aviation Crescent, Airport City, 7490,
Cape Town, South Africa
Tel: +27 21 386 2000
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