Raspberry cake
Description
Homemade baked goods for tea. When preparing the dough for this cake, you can pre‑freeze fresh raspberry berries for easier puréeing. Also keep in mind that if necessary you can omit the rice flour from the recipe, replacing it with wheat flour. The cake will be less crumbly, but this will not affect its flavor. It can be served with tea or coffee.
Instructions
- 1
Step 1
Prepare the ingredients needed for making a raspberry cake. Take the butter out of the refrigerator in advance so that it becomes soft.
- 2
Step 2
In a deep bowl, combine the softened butter and granulated sugar, add the eggs one at a time, mixing the mixture thoroughly.
- 3
Step 3
Prepare a mixture of two types of flour (wheat and rice) and baking powder, then incorporate it into the butter‑egg mixture in batches while sifting.
- 4
Step 4
Using a blender, turn the raspberries into a puree (in this case frozen berries are used, but this is optional) and add it to the batter, mixing.
- 5
Step 5
Spread the resulting sour‑cream‑consistency batter into the prepared pan and bake the raspberry cake at 170‑180 °C for 45‑55 minutes, checking doneness with a wooden skewer.
- 6
Step 6
Leave the finished cake in the turned‑off oven for another 7–10 minutes, then remove it and let it cool completely.
- 7
Step 7
Serve the cooled raspberry cake, optionally complemented with a berry sauce, jam, or preserve. The cake turns out tender and has a porous structure that is clearly visible in cross‑section.