1 cup frozen raspberries (110g)
300g unsalted butter, chopped, at room temperature
1 cup caster sugar
4 eggs, at room temperature
¼ cup milk
2 cups self-raising flour
Pink food colouring, to tint
Extra ½ cup frozen raspberries
Icing sugar mixture, to decorate
Grease a 19cm x 30cm lamington pan. Line base and sides with baking paper.
Spread raspberries over a plate lined with absorbent kitchen paper. Stand for about 30 minutes, or until thawed.
Place butter, sugar, eggs, milk and flour in a food processor. Process for 30 seconds. Scrape down side of bowl. Process for a further 30 seconds, or until smooth and well combined.
Drop half the mixture, in spoonfuls, into prepared pan. Don’t mix.
Add a few drops of food colouring to remaining mixture in food processor. Scrape down side of bowl. Add thawed raspberries. Pulse twice. Drop spoonfuls of mixture into pan. Gently swirl mixtures together to create a marbled effect. Sprinkle with extra frozen raspberries.
Cook in a moderately slow oven (160C) for about 40 minutes, or until a skewer inserted into the centre comes out clean. Remove from oven. Stand in pan for 10 minutes. Turn out onto a wire rack to cool.
Just before serving, dust with sifted icing sugar.