3 cups plain flour
4 tablespoons caster sugar
1 tablespoon baking powder
½ teaspoon sea salt
finely grated zest 1 lemon
1¼ cups milk
¼ cup melted butter, cooled
1 teaspoon vanilla extract
2 cups fresh or frozen raspberries (not thawed)
⅓ cup caster sugar
2 teaspoons cornflour
½ cup seedless berry jam
1 cup icing sugar, sifted
¼ teaspoon vanilla extract
3-4 teaspoons milk
23cm x 34cm cake tin (or a roasting tin at least 5 cm deep) greased and lined fully with baking paper – bring it right up the sides of the tin. Take care not to pierce the paper
Preheat the oven to 190˚C fan bake.
Filling: Combine the raspberries, sugar and cornflour in a bowl and set aside.
Dough: Combine all the dry ingredients and the zest in a large bowl.
Combine the milk, butter and vanilla and pour onto the dry ingredients. Mix with a fork to make a shaggy-looking dough. Tip onto a floured bench and gently bring the dough together. Roll out to a rectangle approximately 20cm x 40cm. Don’t overwork the dough or the swirls will be tough.
Spread the jam over the dough. Give the raspberries a stir then sprinkle evenly over the jam, along with any sugary bits left in the bowl. Press the raspberries lightly into the jam to make it easier to roll. Starting at the long side, roll the dough into a log. Cut into 12 even pieces and place cut side down in the tin.
Bake for 25-30 minutes or until well risen and golden. Leave to cool in the tin for 20 minutes. Carefully lift out using the paper as a guide.
Glaze: Stir the ingredients together in a bowl until smooth.
To finish: Drizzle the glaze over the just warm swirls, dust with icing sugar and serve. Makes 12