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Baking
Raspberry Cake
A fragrant homemade cake loaded with juicy summer raspberries and tender crumb—perfect alongside your afternoon tea.
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Ingredients
-
COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Cream the softened butter with sugar and vanilla sugar until light and fluffy.
2
Add the eggs one at a time, beating well after each addition.
3
Fold in the flour, baking powder, and salt until you have a smooth batter.
4
Spread half the batter into a greased cake pan or line with parchment paper.
5
Scatter the raspberries over the batter. Top with the remaining batter—you can dollop it on or break it into rustic pieces.
6
Bake for 40–45 minutes at 350°F until golden brown.
7
Let the cake cool, then dust with powdered sugar if you'd like.
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