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200g butter, softened, plus extra
200g caster sugar
3 free-range organic eggs, lightly beaten
2 teaspoons vanilla extract
175g self-raising flour
1 teaspoon baking powder
a pinch of salt
3 tablespoons milk
250g fresh raspberries
3 tablespoons raspberry jam
250ml double cream + 2 tablespoons sugar
A raspberry cake, or as the Brits and Americans call this pastry, a raspberry traybake is easy to make and tastes lovely. The sweetness of the jam and the whipped cream with the slightly sour raspberries is a wonderful combination. These cakes are not it for the monsters, but their readers are enthusiastic about them. They also deserve a treat!
How to make the Raspberry Traybake
Beat the soft butter with the sugar in the mixer.
Beat in the eggs, one by one.
Add the vanilla extract and whisk.
Grate the lemon peel and stir it in.
Mix the flour with baking powder and salt.
Fold the flour mixture into the butter mixture.
Until the mixture is well combined.
Preheat the oven to 180°C / 160°C Fan and brush the 20x30 cm baking tin with butter
Finally add the milk.
Fold the milk into the batter.
Place baking paper in the baking tin.
Divide the batter over the baking tin.
Smoothen the top of the batter with the back of a spoon and push it somewhat into the corners
Scatter raspberries over the batter.
Place the baking tin on the middle shelf.
Bake the cake for 30 minutes until golden.
Prick = after the baking for 30 minutes - a skewer in the middle of the risen cake, it should come out with some moist crumbs on it
Let the cake cool in the baking tin on a wire rack
Cut the cake into 10 squares.
Spread jam over the cakes.
Beat the cream with the sugar.
Spoon the cream into a piping bag.
Generously pipe whipped cream onto the raspberry cakes.
The cakes taste lovely with your coffee as well!
Enjoy!