A simple and quick to make, fluffy raspberry cake.
Ingredients
- Raspberries, 400 g
- Eggs, 4
- Sugar, 120 g (0.5 cup)
- Vanilla sugar, 1 packet
- All-purpose flour, 240 g (1.5 cups)
- Baking powder, 1 teaspoon
- Oil (or melted and cooled butter), 1/2 cup
Optional
- Powdered sugar and raspberries for decoration, 100 g
Preparation
Line a small rectangular baking pan (21 cm x 25 cm) with parchment paper.
Preheat the oven to 190°C.
Warm the eggs to room temperature, then beat them with sugar and vanilla sugar until very fluffy and light (about 8 minutes with a high-speed mixer or 4 minutes with a butterfly whisk in a Thermomix at speed 3.5).
Reduce the mixer speed and, while mixing slowly, gradually add the flour mixed with baking powder, 1-2 tablespoons at a time. Mix briefly, just until combined.
Finally, add the oil (or melted and cooled butter) and mix until you have a smooth batter.
Pour the batter into the prepared pan, smooth the surface, and then arrange the raspberries on top, pressing them lightly into the batter.
Bake for about 30 minutes until lightly golden and a toothpick inserted into the center comes out clean.
Remove from the oven, let cool, and dust with powdered sugar. Decorate with fresh raspberries.
