I’d fantasized about a raspberry cake for a long time, but as always – there was a queue for the recipes that piled up on my list.
And now, when I finally made a cake with raspberries – I can say: this cake will bring you to the next level.
So I matched raspberries with pears and seasoned it with cardamom and cinnamon. Since I recently discovered the wonders of olive oil in baking, I added it too.
Preparation is easy: mix wet ingredients; mix dry ingredients; combine; mix in the fruit; and place in the oven. Next, make a raspberry glazing and pour it over the baked cake.
Enjoy, and let me know how it turned out 😋❣️
This vegan sponge cake has raspberry, pear, and olive oil; It is seasoned with cardamom and cinnamon and topped with raspberry glazing. Perfect.
Servings
EQUIPMENT
Ingredients
- ½ cup olive oil
- ½ cup white sugar
- ¼ cup almond butter, or tahini
- ⅔ cup unsweetened almond milk
- 1 tsp pure vanilla extract
- 2 cup white spelt flour or all purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ tsp ground cardamom
- ½ tsp cinnamon
- ½ cup pears peeled and cut into cubes, fresh or frozen 70 grams (2.5 oz)
- ½ cup frozen raspberry 80 grams (2.9 oz)
raspberry glazing
- ½ cup powdered sugar
- 2 Tablespoon raspberry powder or lemon juice see note
- 1 – 1½ Tablespoon water
Instructions
- (Grease and flour a 22 cm x 10 cm mold (8.6-Inches X 3.9-Inches
- Preheat oven to 180 degrees Celsius (356 Fahrenheit).
- Mix oil, sugar, and almond butter in a bowl; Add vanilla extract and almond milk and mix well.
- In a separate bowl, sift flour, and add baking powder, salt, cardamom, and cinnamon; Mix with a fork or whisk.
- Add the flour to the batter until combined. Mix in the raspberries and pears.
- Transfer to the mold, place on the second lower level of the oven, and bake for 50 – 55 minutes until golden and a toothpick inserted in the center (doesn't include pricking the fruit) of the cake comes out clean*. Take out and place on a rack. Allow the cake to cool completely before pouring the raspberry glazing.
Raspberry Glazing
- Mix powdered sugar with raspberry powder, and add water until you get the desired consistency – a thick yet liquid glazing.
- Take the cake out of the pan and turn it over again on a tray so that the top of it remains up.
- Pour the glazing over the cake and allow it to run down the sides – it's part of the chic. Allow the glazing to harden for about half an hour before serving.
Notes
You can replace raspberry glazing with lemon glazing. Add one to two tablespoons of lemon juice to the powdered sugar and omit the water.
Since the cake is juicy and moist, cut it into slices at least 1.5 cm (0.6 inches) thick.
?Did you try this recipeMention @VGFoodStory or tag #vgfoodstory
Leave a Reply