Raspberry cake

Raspberry cake or Cake à la framboise is kind of French version of bundt cake. It is easy to prepare – you just combine few easily accessible ingredients together and bake it in banana bread pan.

Raspberries are not just pretty, but they are also very tasty, full of vitamin C and antioxidants. For this recipe you can use fresh or frozen raspberries. If you can find raspberry puree (coulis) in a store you will have even less work.

Our raspberry cake is moist and flavourful and fresh raspberry scent will spread across your home while baking.

We used ruby chocolate for decoration, but no worries if you can’t find ruby chocolate in the store, simply replace it with white chocolate and couple of drops of red food colouring.

Our advice is to put a few raspberries on the side, so you can use them for decoration.

Ingredients for a cake

60g soft butter

4 eggs

120g granulated sugar

50g double cream

7g baking powder

200g all-purpose flour

50g raspberries for decoration

Ingredients for raspberry puree 

420g fresh or frozen raspberries

55g granulated sugar

1 ts lemon juice

Leave 15g of puree to make raspberry sirup

Ingredients for the raspberry sirup

15g raspberry puree

20ml water

10g sugar

Chocolate topping

150g of ruby chocolate (you can also use white chocolate and add 3 drops of red food colouring)

Cake tin for banana bread 24/26 cm

Directions

Preheat oven to 160 degrees, butter and flour cake tin.

1. We will start with preparing raspberry puree – in a saucepan combine 250g raspberries, 1 teaspoon lemon juice and 25g granulated sugar. Bring to boil and cook for 5 mins. Strain the sauce through a fine-mesh strainer to remove the seeds.

Let cool.

2. Beat eggs with sugar until white and add raspberry puree and double cream.

3. Add flour, baking powder and melted cold butter.

4. Pour the batter into prepared cake tin and bake for 55 mins. Do the test with toothpick. If necessary, return back to the oven for 5 more minutes.

5. Raspberry sirup – in a small saucepan combine 15g raspberry puree, 20ml water and 10g sugar. Bring to boil and set aside.

When you take raspberry cake out of the oven, pour the sirup over the cake.  Let cool completely.

6. Chocolate topping – melt the chocolate in bain marie. Pour over the cake and let cool.

Decorate with raspberries