Vanilla and raspberry mascarpone loaf cake

Heat the oven to 180C/160C fan/gas 4. Butter and line a 2lb loaf tin with strips of baking paper overhanging the sides of the tin – this will make the cake easy to remove from the tin once baked.

Whisk together the mascarpone, vegetable oil, caster sugar and vanilla bean paste in a large bowl until smooth. Tip in the eggs and whisk again, making sure it is well combined. Sift over the flour, bicarbonate of soda and a pinch of salt, then fold to combine. Add a splash of milk if it feels a bit thick. Once combined, stir in the raspberries.

Pour the cake batter into the prepared tin, then bake on the middle shelf of the oven for 1 hr-1hr 5 mins or until golden, risen and a skewer poked into the centre comes out clean. Once baked, cool in the tin for 20 mins, then remove from the tin and cool on a wire rack.

Once the cake is nearly cooled, make the icing. Using an electric whisk, whisk together the mascarpone, honey and vanilla. Fold in the raspberries, crushing a few and leaving a few whole.

Swirl the icing onto the top of the cake with a palette knife, top with the remaining rapsberries and slice into thick wedges to serve.