Fresh raspberry cake with sangiovese verjuice syrup 9



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This delicious, moist raspberry cake will be sure way to close your Christmas dinner with a bang this holiday season.

Fresh raspberry cake with sangiovese verjuice syrup

Prep time: 30 mins

Cook time: 45 mins

Serves 8



  • 2/3 cup plain flour
  • 1 tspn baking powder
  • 1/2 tspn sea salt
  • 1/4 tspn baking soda
  • 1 cup unsalted butter
  • 1 3/4 cup sugar
  • 1 tspn pure vanilla extract
  • 4 eggs
  • 1/2 cup buttermilk
  • 2 cup fresh raspberries


  • 1 cup Sangiovese Verjuice
  • 1/4 cup sugar


  1. Preheat the oven to 180C. Prepare a 20cm cake pans with vegetable-oil cooking spray and parchment paper.
  2. Sift together flour, baking powder, salt, and baking soda in a large bowl and set aside.
  3. Put the butter and the sugar in the bowl of an electric mixer fitted with the paddle attachment and beat until light and fluffy. Add the vanilla extract. Beat in the eggs one at a time, incorporating each egg completely before adding the next.
  4. Incorporate the dry ingredients and the buttermilk, alternating between each, in two additions. Fold in the raspberries and pour into the prepared cake pan and bake for 30 – 40 minutes.
  5. To make the syrup, combine the Sangiovese Verjuice and ¼ cup of sugar and heat to boiling point in a small sauce pan. Continue to simmer until the syrup is reduced to a consistency that coats the back of a spoon. Take off the heat and cool slightly before spooning over the top of the whole cake or drizzle over individual pieces of cake once they have been cut. Serve with thick cream.


You can find a range of delicious recipe ideas at

Even more ideas can be found in Maggie’s Christmas book, which you can buy here. 

Maggie Beer

In 1973, Maggie Beer and husband Colin settled in the Barossa Valley, with the intention of breeding game birds and growing grapes. The establishment of their farm led to the now legendary Pheasant Farm Restaurant. The restaurant became highly acclaimed and was, in 1991, awarded the Remy Martin Cognac/Australian Gourmet Traveller Restaurant of the Year award. With the closure of the restaurant in 1993, Maggie was free to pursue new directions, and in 1996 the Export Kitchen in Tanunda was opened. These days, her career spans farming, food production, as well as television presenting and food writing. Maggie's appearance on the hit ABC programme The Cook & The Chef cemented her place as one of Australia's most well known food personalities, and her line of products is arguably the most highly esteemed and much loved range for Australian gourmets. Of all the accolades given to Maggie, being chosen as Senior Australian of the Year in 2010, and then South Australian of the Year 2011, have been two enormous highlights of a truly busy life. In addition to these achievements, Maggie was thrilled to be appointed a Member of the Order of Australia (AM) for her service to tourism and hospitality on Australia Day in 2012. Her appearances on television have been numerous, with the most notable being her involvement with Channel 10‘s Masterchef, setting new ratings records for the episodes she featured in. The Lifestyle Channel have also shone the spotlight on Maggie with a Christmas Special devoted to seasonal menus and celebration. On that theme, Maggie also returned to the ABC in 2012 to share her family Christmas in the Barossa. A good food life for all, and all that encompasses, is what drives Maggie. As part of this philosophy, Maggie is proud to be the South Australian Ambassador for the Stephanie Alexander Kitchen Garden Foundation, whose inspirational programme can truly change lives.

  1. Looks Devine , love Maggie the best of all xxxx

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