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Gluten Free Raspberry Torte with Cream Cheese Frosting - Cheat Version!

I love baking, and generally I would never use a packet mix.  I personally think that they don't actually save time, they cost more money and usually they don't taste all that great either.  However after rummaging in my cupboard a few weeks ago, I found a Mrs Crimbles sponge and muffin mix that was about to go out of date.  We inherited this packet mix from my cousin, who brought it whilst she was trying out a gluten free diet.  I hate waste, and really couldn't bare to throw it away.

The weekend I discovered the mix, also happened to be the biggest Birthday weekend of the year!  I was already making a madeira cake for my cousin and thought it would be a good idea to whip something up for Chris to enjoy whilst we were there.

Chris loves raspberries and he loves cream cheese.  Coupling the two created this;


I have to say that despite it being a packet mix, it was deliciously moist!  The combination of raspberries and cream cheese isn't exactly cutting edge, but there is a reason they are put together so often, they work!

After watching an episode of The Great British Bake Off, the wonderful Mary Berry informed me that a torte was typically a layered sponge that didn't contain wheat flour - sums my cake up perfectly ;)

Ingredients - Cake

1 x 200g packet of Muffin and Sponge Mix
50g Raspberries - If using frozen, make sure they are fully defrosted
1 x Medium egg
70g Butter, melted
100ml Whole milk / Cream

Ingredients - Frosting and Decorating

150g Whole raspberries
50g Salted butter at room temperature
225g Cream cheese
25g Icing Sugar

Directions

Preheat oven to 190c / 170c for fan ovens / 375F / Gas Mark 5

Line and grease two 7 inch round tins, I find using oil spray easiest.

Whisk together the egg, melted butter and milk/cream and then stir in the sponge mix.  Keep whisking the mixture with an electric whisk for 5 minutes.

Gently crush the 50g of raspberries and add to the sponge mixture.

Equally divide the mixture between the two tins

Bake in the oven for 15-20 minutes until golden brown.  Make sure you keep an eye on it from 12 minutes, you don't want it to try out or burn.  The sponge is cooked through when an inserted skewer comes out clean and the sponge springs back when gentle pressure is applied to the top.

Once cooked turn out of the tins after 5 minutes and leave to cool completely, whilst waiting prepare the frosting

Whisk together the butter and cream cheese until light and fluffy.  Sift in the icing sugar and incorporate throughout the mixture.

Once the cake has cooled, take 1/3 of the frosting and sandwich between the two sponges.  Spread the remaining frosting on top of the cake and decorate with the raspberries.

Enjoy!






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