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  1. Preheat oven to 170°C fan
  2. Beat margarine and sugar together until pale and creamy
  3. Add eggs and vanilla essence and mix together
  4. Sieve in flour and baking powder, then fold in
  5. Toss the raspberries in a tablespoon of self raising flour and chop 125g of the Milkybar
  6. Add the raspberries and chopped Milkybar to the mix
  7. Pour into a lined and greased loaf tin and bake in preheated oven at 170 for 45-55 minutes – until you can insert a knife or skewer into the centre and it comes out clean
  8. Remove from oven and leave to cool
  9. Make buttercream; first melt 125g Milkybar and set aside
  10. Use a hand whisk to whisk the butter, vanilla extract and icing sugar together
  11. Pour the melted chocolate into the buttercream and mix
  12. Spread on top of the cooled cake, and top with raspberries and more Milkybar if you like – we added some buttons!

Top Tips:

  • You can beat the butter and sugar by hand, using a hand whisk, or using a stand mixer – just be careful not to overbeat if using electrical items!
  • Make sure your eggs are already beaten before adding to the mixture to avoid overbeating
  • Make sure you sieve your flour for a nice light, fluffy cake
  • All ovens are slightly different, so keep checking your cake at the 45 minute mark – just don’t check much earlier than that or you might affect the rise!