Directions

1. Preheat your oven to 160°C. Lightly grease 15cm (6 inch) round cake pan with oil, line with parchment, and set aside.

2. Add butter to the mixing bowl. Melt for 1 minute / 195°F|90°C / speed 3.

3. Add the biscuit to the mixing bowl. Mix for 1 minute / speed 6.

4. In a lined cake tin, spread the mix evenly on the base. Press the crust mixture to the bottom of the pan. Bake until golden brown for 15 minutes, leave it cool. Clean out the mixing bowl.

5. Attach the butterfly whisk to blade in the mixing bowl. Add mascarpone, sugar, egg and lemon juice to the mixing bowl. Mix for 40 seconds / speed 4.

6. Add the flour into the mixing bowl. Mix for 40 seconds / speed 3 / stir.

7. Scrape down the sides of mixing bowl with spatula. Remove the butterfly whisk and add the raspberries. Mix for 40 seconds / speed 3 / stir.

8. Evenly distribute the filling over the base and bake for 60 minutes at 160°C or until it is cooked. Let cool for 15 minutes on a rack, then run a thin knife or offset spatula around the inside of the cake pan. Put in the fridge until completely cooled down.

9. Enjoy your dish!