Raspberry Cake with Caramel Sauce
- 250 g (2 cups) all-purpose flour
- 300 g (1.5 cups) granulated sugar
- 3 large eggs (150 g)
- 10 g (2 teaspoons) baking powder
- 15 ml (1 tablespoon) milk
- 250 g (about 3 cups) fresh raspberries
- 200 ml (7 fl oz) heavy cream, for whipping
- 300 g (1.5 cups) caramel sauce (homemade or store-bought)
1. Preheat oven to 190°C (375°F). Grease a 23 cm (9-inch) round cake pan and line the bottom with parchment paper.
2. In a large bowl, whisk together flour, baking powder, and sugar until well combined.
3. In another bowl, beat eggs and milk together until smooth and slightly frothy.
4. Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined—do not overmix.
5. Scrape the batter into the prepared pan and smooth the top. Scatter 100 g of raspberries evenly over the surface, pressing them lightly into the batter.
6. Bake for 35 to 40 minutes, or until the top is golden and a tester comes out clean.
7. Cool the cake in the pan for 15 minutes, then transfer to a wire rack to cool completely.
8. Just before serving, whip the cream to soft peaks. Spread over the cake or serve on the side.
9. Arrange the remaining raspberries over the top and drizzle generously with warm caramel sauce. Slice and serve immediately.
- mixing bowls
- whisk
- cake pan
- oven
- toothpick
- pastry brush
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