Ingredients
| 3½ cups self-raising flour (gluten free) |
| 2 cups caster sugar |
| 4 whole eggs |
| 1 cup oil |
| 2 tbsp milk (lactose free or substitute) |
| 300 g raspberries |
| ⅓ cup poppy seeds |
| 2 tbsp food colouring (red) |
| 2 tsp vanilla essence (or raspberry) |
Preparation
Read full directions on The InTolerant Chef at http://intolerantchef.blogspot.com.au/2013/11/lest-we-forget-raspberry-poppy-seed.html
