Easy Raspberry Cake from Scratch
Yum
Easy Raspberry Cake from Scratch is rustic and easy one bowl cake recipe with fresh raspberries. Whisked in ten minutes, it makes amazing dessert for all raspberry lovers! Moist and soft slices are perfect to enjoy with your afternoon coffee or tea.
It is one bowl raspberry cake people! Simple and easy to put together all the ingredients everybody loves!
What is the secret of this easy raspberry cake?
It’s delicious, easy, highly adaptable recipe ( feel free to use any other fruits like blackberries, strawberries, blueberries ) and it can seamlessly go from brunch to dessert. But so aren’t a lot of other cake recipes, right? It’s kind of a mystery. But it’s one that I’m happy to accept and leave undissected. Sometimes you have to just trust that something is truly glorious, even if you can’t exactly explain why that is so.
Is it the simplicity? Almonds? Is it raspberry filling? Sliced almonds? Who can tell ……
How to make this easy raspberry cake?
You need just one medium sized bowl and a spoon to whisk it all together. Seriously. You star with eggs, whisk them and add melted butter and vanilla extract. Once all dry ingredients are in, combine and here you have your part ready. Half the batter ( it is not hard thing to do since your fresh raspberry cake is of firm kind so you easily half it. Tap first half on the bottom of your baking dish, cover with fresh fruits and tap the second half of the batter gently over the fruits. Now, your cake is ready for baking.
Interested in more raspberry recipes?
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Easy Raspberry Cake from Scratch
Easy Raspberry Cake from Scratch is rustic and easy one bowl cake recipe with fresh raspberries. Whisked in ten minutes, it makes amazing dessert for all raspberry lovers! Moist and soft slices are perfect to enjoy with your afternoon coffee or tea.
Ingredients
- 1 egg
- 8 Tbsp unsalted butter, melted
- 1 tsp vanilla extract
- ¾ cup ground almonds
- 5 ½ Tbsp powdered sugar
- ½ cup all-purpose flour
- ½ tsp baking powder
- 1 ½ cup fresh raspberries
- 1 Tbsp almond slices to garnish
- Powdered sugar to dust the cake before serving
Instructions
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Preheat the oven to 180 C / 356F.
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Lightly butter 7 inches in diameter baking dish. Leave aside.
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In medium sized bowl, whisk eggs and add butter, and vanilla extract.
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Add almonds, flour, and baking powder. Combine to have firm batter.
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Tap half of it into the bottom of your baking dish to have a first layer.
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Cover with raspberries. Top with the remaining batter. You may need to tap it with wet fingers.
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Sprinkle with almond slices and bake for 28 minutes.
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The top and almonds should become golden brown. Check with toothpick if done.
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If toothpick inserted comes out clean, take the cake out and leave to cool completely before you remove the sides away.
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Before serving, dust with powdered sugar.
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