Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/2 cup raspberry jam
- 1 cup powdered sugar
- 1 tablespoon water
- Fresh raspberries for garnish
Special equipment needed:
- 9-inch round cake pan
- Parchment paper
- Electric mixer
- Offset spatula
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, using an electric mixer, cream the butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture.
6. Pour the batter into the prepared pan and smooth the top with an offset spatula.
7. Spoon the raspberry jam over the top of the batter, leaving a 1-inch border around the edge.
8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
9. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
10. In a small bowl, whisk together the powdered sugar and water until smooth.
11. Drizzle the glaze over the cooled cake, using an offset spatula to spread it evenly.
12. Garnish the cake with fresh raspberries.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories per serving: 350
Fat: 12g
Carbohydrates: 59g
Protein: 4g
Sodium: 200mg
Sugar: 41g
Substitutions for ingredients:
- You can substitute the raspberry jam with any other fruit jam of your choice.
- You can use almond milk or soy milk instead of whole milk.
Variations:
- You can add chopped nuts to the batter for extra texture.
- You can add lemon zest to the batter for a citrusy flavor.
- You can use cream cheese frosting instead of powdered sugar glaze.
Tips and tricks:
- Make sure to leave a 1-inch border around the edge of the cake when spooning the raspberry jam to prevent it from spilling over.
- Use an offset spatula to spread the glaze evenly over the cake.
- Let the cake cool completely before adding the glaze.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, place it in a preheated 350°F oven for 5-10 minutes.
Presentation ideas:
Serve the cake on a cake stand or plate and garnish with fresh raspberries.
Garnishes:
Fresh raspberries
Pairings:
Serve the cake with a cup of hot tea or coffee.
Suggested side dishes:
Fruit salad or whipped cream
Troubleshooting advice:
- If the cake is browning too quickly, cover it with foil halfway through baking.
- If the cake is not cooked through, bake it for an additional 5-10 minutes.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and utensils thoroughly before preparing the cake.
Food history:
Fondant cakes originated in France in the 17th century and were traditionally made with almond paste. The raspberry flavor was added later on to give the cake a fruity twist.
Flavor profiles:
This cake has a sweet and tangy flavor with a soft and moist texture.
Serving suggestions:
Serve the cake as a dessert or for afternoon tea.
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Taste: Sweet, Tart, Creamy, Fruity, Decadent, sweet, tangy, fruity, rich, decadent