Indulge in a slice of summer with this delightful Rhubarb and Raspberry Cake that's not only refreshing but also a feast for your senses!
Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit) while you prepare the batter.
In a large bowl, soften 150 grams of unsalted butter with 150 grams of sugar, mixing until it becomes light and fluffy.
Add 3 eggs, one at a time, ensuring each is well incorporated before adding the next. Then, blend in 5 milliliters of vanilla extract.
In another bowl, combine 250 grams of all-purpose flour, 10 grams of baking powder, and 1 teaspoon of salt.
Gradually incorporate the dry mixture into the wet ingredients, mixing gently until just combined.
Prepare your rhubarb by trimming it and cutting it into small pieces. Gently fold in 400 grams of rhubarb and 200 grams of raspberries into the cake batter.
Grease and line a baking pan with parchment paper. Pour the batter into the pan, smoothing the top with a spatula.
Bake in the preheated oven for about 45 minutes or until a toothpick inserted in the center comes out clean.
Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Serve at room temperature, possibly with a dusting of powdered sugar or a dollop of whipped cream.
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This cake provides a balanced mix of carbohydrates and protein, with the fruit adding fiber and essential vitamins.
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