Raspberries are claimed to be the World’s healthiest foods containing massive amounts of Vitamin C, possess anti-cancer properties as well as the ability to counteract obesity. With that in mind, this delicious cake recipe, with a few alterations, was prepared:
Raspberry Buttermilk Cake (with Cinnamon and White Chocolate option)
130g plain flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
56g unsalted butter, at room temperature
146g sugar, plus a further 1 1/2 Tbsp sugar, divided
1/2 tsp vanilla extract
1/2 tsp finely grated lemon zest (optional)
1 large egg, at room temperature
1/2 cup well-shaken buttermilk
1 cup (approx 140g) fresh raspberries
Topping: 1 dessertspoon butter, (melted)
1 tablespoon cinnamon (sprinkled over the top)
Preheat oven to 205°C/400°F . Butter and flour a 20cm round cake pan.
Whisk together the flour, baking powder, baking soda and salt and set aside. Beat the butter and first measure of sugar with an electric mixer at medium-high speed until pale and fluffy. Beat in the vanilla extract and lemon zest. Add the egg and beat well.
Switching the mixer to a low speed, mix in the flour mixture in three batches, alternating with buttermilk, beginning and ending with flour. Ensure that each time you only mix until just combined. Transfer the batter into the cake pan and gently spread to fill the pan. Scatter the raspberries over the top and sprinkle with the final 1 and 1/2 tablespoons of sugar.
Bake until cake is golden and a wooden pick inserted into center comes out clean, which should take between 30-35 minutes. Cool the cake for 10 minutes then turn out onto a rack to cool completely, then brush melted butter on top and sprinkle with cinnamon.
Variation: Add 100g white chocolate buds with the raspberries prior to baking
Something Delicious, healthy and moreish to Ponder About