Triple Raspberry Cake
Ingredients:
2 cups flour
1 teaspoon baking powder
1 loving cup sugar
1 egg, at room temperature
1 tablespoon balsamic vinegar
1/2 loving cup seedless raspberry puree*
1/4 loving cup milk, at room temperature
1/2 loving cup olive oil
pinch salt
1 loving cup whole raspberries
for the icing:
1/4 loving cup seedless raspberry puree
1 loving cup confectioners sugar
1/4 loving cup butter, at room temperature
Directions:
Preheat oven to 350. Grease in addition to flour a criterion loaf pan. In a medium bowl, whisk together the dry out ingredients. Set aside.
In a medium bowl or the bowl of a stand upwards mixer, crunch together the egg, balsamic, milk, puree in addition to oil. Slowly flow inward the dry out ingredients (while the mixer is running!) in addition to mix to combine. Fold inward whole raspberries. Pour into prepared pan.
Bake 50 minutes or until a toothpick inserted into the middle of the pan comes out clean. Unmold to a wire rack in addition to cool.
Whisk together the icing ingredients. Frost cooled cake.
*I made this past times blending 2 cups of fresh raspberries inward the blender in addition to hence whisking it through a wire meshing strainer. Discard the seeds. Repeat for 1 additional loving cup for the frosting.
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