If there is one thing that can put a smile on my face in an instant, it’s cake – homemade cake. Also Keanu Reeves, but that’s another obsession for another day. Cakes have a lot of cheer in them and although homemade ones may not be as fancy as some of the three-dimensional, multi-tiered and exotic-flavoured cakes we get at artisanal bakeries or independent bakers, home-baked cakes always take the prize.
Why? Well, when you bake at home you are baking for the people you care about the most – family and friends – and therefore, you take more care and use the best ingredients you can possibly find (within budget, of course). That’s my theory and that’s what I do. I’m happy to splurge on fresh raspberries, good quality butter or premium cocoa powder and dark chocolate because it means I get to share a great tasting cake with the people who matter most.
Apart from good, reliable recipes and solid techniques, the key to baking really tasty cakes is using really good ingredients. Which is why, iced or un-iced, lopsided or layered, truly show-stopping cakes are the ones that come out of the home.
This Raspberry Cake recipe is part of the Don’t Call Me Chef column in Star2.