- Preheat the oven to 175ºc. Line a square cake tin.
- Add all the wet ingredients in a bowl and whisk until well combined.
- In another bowl, whisk all the dry ingredients except the raspberries.
- Add the wet ingredients to the dry and mix until just combined.
- Fold in the raspberries, leaving a few for the top if desired.
- Scoop the batter into the prepared pan and bake for 45 minutes or until a skewer comes out clean.
- Cool for 10 minutes before removing from pan.