[Adapted from Dish No.45]
100 grams softened butter, diced
150 grams caster sugar
2 eggs, at room temperature
200 grams plain flour, sifted with 1 teaspoon baking powder
zest of 1 lime
½ cup buttermilk
150 grams raspberry, fresh or frozen
Beat the butter and sugar until light and creamy - a generous tablespoon of flour and beat briefly - this will help lessen the risk of the cake batter curdling.
Add the eggs, one at a time, making sure it has been absorbed before adding the next. Drop in the rest of the flour and the buttermilk and on a low speed, beat very briefly until amalgamated. Sprinkle in the raspberry and fold very gently through the batter. It's important not to overmix as that can lead to a dense cake.
Dollop the batter out into a 22cm fluted ring pan and bake in a 170°C oven until golden brown and cooked through - about 45 minutes.
When done, let it sit in the pan for a few minutes before turning out onto a wire rack to cool.
When cold, drizzle over with icing made from a mix of pure icing sugar and lime juice.