Gâteau aux framboises
I know, I wasn’t supposed to blog this often. But I just made this raspberry cake and it’s so good that I have to share my recipe with you. If I don’t do it now, raspberry season might be over by the time I get to it. So a very quick raspberry cake recipe it will be. Which is not a problem, as this is a very straightforward deal. I just prepared a classic cake and added blended (frozen) raspberries to the mix. To one part of the mix, that is.
Let me tell you first, what you need for two cakes. Yes two, I baked two cakes as I am bringing some to a friend and a neighbour this week. And next to that, I also think it’s a very good idea to bake two of these cakes in general. The cake has a high share-ability factor, and with that I don’t only mean the button on the bottom of this post. Hint, hint. Haha.
Ingredients (2 cakes):
- 500 gr butter
- 350 gr cane sugar (classic recipes say 500 gr, but I find that far too much)
- 500 gr flour
- 9 eggs (because I didn’t have 10)
- 11gr baking powder
- 2 small sachets vanilla sugar
- pinch of vanilla
- pinch of salt
- two cups of (frozen) raspberries
- Pre-heat your oven at 150-160 degrees.
- Prepare two cake trays. Line them with baking paper.
- Mix the sugar, vanilla sugar, salt and butter together for about five minutes.
- Now add the eggs, one by one, while mixing everything together with a mixer. Keep on mixing till you get a nice and creamy substance.
- In another bowl mix the flour together with the baking powder (with a wooden spoon). When mixed, add to the wet mix and spoon it together again. Don’t mix now, just spoon everything together.
- Divide the mix in two different bowls.
- Blend the raspberries and add them to one of the bowls.
- Add some vanilla (or extract) to the other bowl.
- Now you can spoon the mix into the trays. Layer by layer. For a marbled effect, you can place a knife into the batter and swirl it around a bit.
- Place the cake trays into the oven. Bake for at least 1 hour and 30 minutes. It will depend on your oven though, so keep a close eye on the cake. Open your oven near the end and check with a toothpick if your cake is ready. It will be ready when your toothpick comes out of the cake all clean, when you stick it into the centre.
- Let it cool down, serve like it is, or with a bit of ice cream.