250g salted butter SCS/tatura, 180g sugar beat till fluffy and white, add in 4 egg whites and 5 egg yolk grade A , 1 lemon grated, and 2tbsp lemon juice, flour 250g sifted with 1tsp baking powder.
Add in raisins, almond nibs( optional) into flour and mix.
Puree of 50g raspberry add 1 tbsp sugar. (I strained away some of the liquid and added into the batter till I was happy with the effect and texture).
Add in and swirl with satay stick.
Baked in 9inch pan in preheated oven at 160C for 45-50 mins depend on oven.
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