This cake mix is based off one of my first ever recipes, which has totally stood the test of time. The raspberry laden cake is only subtly sweet and has the most moreish lamington-esque texture.
Adding the freeze-dried kaffir lime powder to the cake and glaze is optional, but I truly adore the intensely fresh and fragrant flavour that it imparts and I'm certain you will too.
Decorate your finished cake with the sachet of freeze-dried raspberry crumble for an unmistakable Caker touch. This kit is vegan-friendly if you use dairy free milk and oil instead of butter.
Organic Unbleached Wheat Flour, Dried Coconut (Coconut, Sulphites), Icing Sugar, Caster Sugar, Blanched Almond Meal, Baking Powder, Freeze-Dried Raspberries, Freeze-Dried Ground Kaffir Lime Leaf, Salt.
THIS KIT CONTAINS:
- Cake mix
- Dried coconut
- Coconut glaze mix
- Raspberry decorations
- Ground kaffir lime
- A non-stick liner for 8” pan
- Instruction card
YOU WILL NEED:
- Just over 1 cup of milk
- 1/2 cup of oil or melted butter
- 1 cup of raspberries
Any regular or dairy free milk will work. If using oil, use a neutral flavoured oil. You can use fresh or frozen raspberries