Raspberry custard cake

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Serves: 18 (approximately 80g serve)

Category: Cakes


  • 1 cup ready made long life reduced fat custard
  • 250g polyunsaturated margarine
  • ¾ cup caster sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1 cup white self raising flour
  • ¾ cup wholemeal self raising flour
  • 1 teaspoon baking powder
  • 250g raspberries (fresh or frozen)


  1. Preheat oven to 180°C
  2. Line a 22cm square baking tin with baking paper, leaving the ends overhanging
  3. Reserve a quarter of the custard. Put the rest in a large bowl with margarine and sugar, beat until pale
    and fluffy
  4. Add in eggs one at a time then vanilla
  5. Fold through flour and baking powder
  6. Spoon batter into tin, leaving it rough on top
  7. Scatter over raspberries
  8. Dot over dollops of the reserved custard
  9. Bake for 30-35 minutes or until a skewer inserted
    into the middle comes out clean
  10. Cool, serve dusted with icing sugar if desired.

Nutrition information panel

Nutrient Per Serve Per 100g
Energy 770kJ 921kJ
Protein 4g 4.8g
Total fat 5.6g 6.7g
Saturated fat 1.3g 1.6g
Carbohydrate 28g 34g
Sugars 14g 17g
Dietary Fibre 1.8g 2.2g
Sodium 218mg 261mg

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