Peanut butter and raspberry bundt cake

Method

1. Heat the oven to 170°C/150°C fan/gas 3½. Sift the flour and baking powder into a bowl, then divide evenly between 2 bowls (do this by weight). Either crush the raspberries in a pestle and mortar or whizz them to a powder in a food processor, then mix in the milk to form a smooth, vibrant pink paste. Set aside.
2. Put the butter and sugar in a mixing bowl and beat with an electric mixer until light and fluffy. Beat in the eggs, one at a time, beating well after each one, then divide the mixture evenly, by weight, into 2 bowls. Stir the peanut butter, milk and one of the bowlfuls of flour/baking powder into one, using a metal spoon, and the raspberry milk and second bowl of flour into the other.
3. Dollop alternating large spoonfuls of each mixture into the prepared tin, dragging the handle of a spoon through now and again, to marble the layers. Bake for 1 hour, covering the top after 45-50 minutes. It’s ready when a skewer pushed into the middle comes out clean. Cool in the tin for 10 minutes, then invert onto a wire rack, removing the tin carefully, to cool completely.
4. For the icing, put the icing sugar in a bowl and slowly whisk in a squeeze of lemon juice. Keep whisking as you add a few drops of water, stopping when the icing becomes runny enough to thickly drizzle. (You’ll need less water than you think.) Drizzle the cooled cake with the icing, then scatter with peanuts and crushed raspberries to serve.