Raspberry Cake

  • Difficulty: Medium
  • one hour
  • 6 servings

Want more freshness with your dessert or sweet snacks? Then the solution is simple: use plenty of fresh fruits and berries. This time we used tasty raspberries for this cake. Flavor the sweet egg and flour base with vanilla and almond extract. This is a dessert that’s easy to put together in just 10 minutes. And then let it bake!

Ingredients

1 ounce butter
⅓ cup sugar
1 pound raspberries

For the sweet egg mixture:

4 eggs
½ cup sugar
salt
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup flour

Steps

  1. Preheat the oven to 360⁰F/180⁰C.
  2. Grease a round baking dish (10×2 inches/25×5 cm)) with the butter. Evenly sprinkle the sugar into the dish, then add the raspberries. Set aside.
  3. For the sweet egg mixture:

    Add the eggs, sugar, a pinch of salt, the vanilla extract, and almond extract to a bowl. Whisk until foamy, then add the flour and continue to whisk until you make a thin batter.

  4. Pour this mixture over the raspberries. Bake the cake for 50 minutes. Test it with a skewer.

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