Vanilla Tray Cake with Frosting & Dried Rasperries

• Prehat the oven to 175*C and line an oblong cake tin with greaseproof paper.
• Mix well together the flours, baking powder and xanthan gum.
• Whisk the butter and granulated sugar together until light and creamy.
• Lightly whisk the eggs and vanilla extract together with a fork.
• Add 1/3 of the egg mixture and 1/3 of the flour mix to the butter and sugar and whisk together thoroughly.
• Add another 1/3 of egg mix and 1/3 flour mix and whisk together thoroughly.
• Add the final 1/3 of egg mix and 1/3 flour mix and whisk together thoroughly.
• Soften the mix by whisking in the almond milk.
• Pour the cake batter into the cake tin and level off
• Bake in the centre of the oven for 40 minutes – until a skewer comes out clean.
• Remove from the oven when baked and cool thoroughly on a wire rack
• Meanwhile prepare the butter icing
• Whisk together the butter and bocha sweet ICING sugar until light and fluffy.
• Whisk in the Vanilla Extract and almond milk if required until you get the consistency you require.  It should be thick enough to hold its shape on top of the cake without running down the sides.
• When the cake is thoroughly cooled, place it onto your serving place and cover with the prepared butter icing to your desired thickness.  Mark the top of the cake into equal portions with a sharp knife and sprinkle the dried raspberry pieces into the centre of each square.  Slice when required.

This cake will keep at a cool room temperature for up to 3 days.  If your room is warm, then the cake can be placed in a tin or Tupperware container in the fridge.  Just take out the pieces you require 10 minutes before serving so the cake can come to room temperature again as this enhances the flavour.