And we can start!
200 gr unsalted butter, room temperature
200 gr sugar
200 gr flour
10 gr baking powder
3 tbs milk
200 gr raspberries
Half a lime
Some icing sugar, to decorate
So what to do:
Preheat the oven to 200 C.
Mix the butter and sugar. Make sure that your butter is soft (room temperature), so you can mix it well.
Now add, one by one, your eggs. Whisk until your egg is completely included in your batter, before you add the next egg.
Sift your flour and baking powder, and mix it in.
Pour in your milk and a little bit of lime juice. Mix until you get a smooth batter.
Line your baking tin with baking paper (make sure that it's bigger than the tin, so you can lift the cake out easily).
Pour your cake mixture in the tin and smooth it out. Then put the raspberries on top of it and press a few of them into the mixture.
Bake your cake for about 45 minutes. Let it cool and decorate it with a layer of icing sugar.