still in the mood for raspberry or let's say i will not feel ok till i make all the recipes i adore with this yumy fruit that gives such a nice taste to any desserts you add either white or chocolaty, or maybe it's just i love it hahaha.....
anyhow, this time i made vanilla sponge cake with cream cheese filling, raspberry and lemon zest, all what you might need for an after noon tea with a good company or just some nice decor magazines.
i used frozen raspberries but i think it'll be much better with fresh fruits and its going to work the same with strawberry.
INGREDIENTS:
( for the sponge cake )
- 4 eggs
- 1.5 cup sugar
- 1 cup vegetable oil
- 1 cup milk
- 2 cup flour
- 2 teaspoon baking powder
- 2 teaspoon vanilla
- pinch of salt
( for the cream cheese filling )
- 200g cream cheese
- 1 cup whipping cream
- zest of 2 lemons
- 1 cup double cream
- 1 Tb spoon sugar ( powder )
- 3 Tb spoon of raspberry jam
- 1.5 cups of raspberry
preheat the oven to 160C and line a 18-20cm tin with parchment papers or just spray it with oil and dust it with flour.
beat the eggs and sugar with electric mixer till light and fluffy, add the oil, milk and vanilla.
in separate bowl sift together the flour, baking powder and salt then fold them into the eggs batter slowly to prevent the air from going out and to make sure the cake will rise well while cooking.
cook the cake for 40 mins or untill golden and a tooth pick comes out clean, cool it on a wire rack.
to make the filling :
beat in your electric mixer the cream cheese, whipping cream, double cream then add the sugar with lemon zest.
after the cake is cooled, cut into the center and spread some of the jam on the first half then apply three quarter of the filling and spread half the amount of the raspberry, apply the rest of the jam on the other cake part before closing it on the first half, apply the rest of the cream filling and the raspberry, add some almonds flakes, dust some sugar for extra decoration.
there you go simple yet elegant cake
i remember when i got pregnant with my son " Yaseen " the first thing i craved was raspberry, and i can say since then i adore all type of berries, they r my favorite flavor specially in cake let alone how i love their colors, but since i live in a country where we don't grow raspberries i was surprised to find them frozen in a supermarket, of curse i got them and off to the kitchen to make raspberry and lemon muffins.
i can say this recipe was a bit in need for adding more sugar so i simply fixed it here for you !
this recipe makes 8 big size muffins
INGREDIENTS :
- 1 lemon zest
- 1 cup sugar
- 1 cup buttermilk
- 1/3 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cup flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups fresh or frozen (not thawed) raspberries
Preheat oven to160C, Coat 8 large 8 muffin cups with cooking spray or line with paper liners.
Use a vegetable peeler to remove the zest from the lemon
in long strips. Combine the zest and sugar in a food processor; pulse
until the zest is very finely chopped into the sugar. Add buttermilk,
oil, egg and vanilla and pulse until blended.
Combine flour baking
powder, baking soda and salt in a large bowl. Add the buttermilk mixture
and fold until almost blended. Gently fold in raspberries. Divide the
batter among the muffin cups.
Bake the muffins until the edges and tops are golden, 20
to 25 minutes. Let cool in the pan for 5 minutes before turning out
onto a wire rack
