Raspberry Sliced
Raspberry Sliced takes about 45 minutes from beginning to end. This recipe serves 8 and costs 55 cents per serving. One portion of this dish contains about 4g of protein, 10g of fat, and a total of 208 calories. It works well as a side dish. Head to the store and pick up lemon zest, butter, sugar, and a few other things to make it today. 4 people have tried and liked this recipe. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 28%. This score is rather bad. If you like this recipe, take a look at these similar recipes: Raspberry Sorbet with Sliced Kiwis, Apricot-Raspberry Pavlovas with Sliced Almonds, and Creamy Sliced Tomatoes.
Servings: 8
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
120g Fresh raspberries
80g Butter, softened
80g Sugar
2 Eggs (about 70g each)
3 tsp Lemon juice
1 tsp Lemon zest
1 tsp Vanilla extract
2 tbsp Natural yoghurt/Sour cream
120g Plain flour
1 tsp Baking powder
1/8 tsp pinch of salt
60g Fresh milk
Equipment:
cake form
sieve
mixing bowl
oven
skewers
Cooking instruction summary:
Line a 7 inch (7 x 7 x 2) square cake pan all sides up, set aside Sieve flour, baking powder and salt together, add lemon zest into and mix them well, set aside. In a mixing bowl, cream butter and sugar until light and fluffy, add 2 tbsp natural yoghurt or sour cream, mix well. Add eggs, one at a time. Stir in lemon juice and vanilla extract until well blended. Add flour mixture and milk alternately into creamed mixture, beating well after each addition. Gently fold in the raspberries into the creamed mixture, mix well and pour into the prepared cake pan. Bake at preheated oven 180C for about 30 minutes or when skewer inserted into cake and comes out clean. Remove cake from oven and set to cool for 10 minutes then unmould, leave to cool completely. Cut cake into 8 or 12 equal slices and dust some icing sugar or snow powder on top .
Step by step:
1. Line a 7 inch (7 x 7 x
2. square cake pan all sides up, set aside
3. Sieve flour, baking powder and salt together, add lemon zest into and mix them well, set aside.
4. In a mixing bowl, cream butter and sugar until light and fluffy, add 2 tbsp natural yoghurt or sour cream, mix well.
5. Add eggs, one at a time. Stir in lemon juice and vanilla extract until well blended.
6. Add flour mixture and milk alternately into creamed mixture, beating well after each addition.
7. Gently fold in the raspberries into the creamed mixture, mix well and pour into the prepared cake pan.
8. Bake at preheated oven 180C for about 30 minutes or when skewer inserted into cake and comes out clean.
9. Remove cake from oven and set to cool for 10 minutes then unmould, leave to cool completely.
10. Cut cake into 8 or 12 equal slices and dust some icing sugar or snow powder on top .
Nutrition Information:
covered percent of daily need
