This is one of my favorite cakes that I like to make sometimes for an afternoon desert. It is very light and low calorie dessert that can also be a great morning surprise dessert for your love one on Valentine’s Day. It has a very rich raspberry flavor and the raspberry warm syrup adds even more raspberry taste into it. Last week, week before the Valentine’s Day, my husband brought for me a big bouquet of roses and as an appreciation and also telling him how much I love him I decided to make this dessert. This dessert added some romantic note to our ordinary dinner.
For about 6 servings you will need:
• 1 cup of sugar
• 3 eggs
• 1 cup of all purpose flour
• 1 teaspoon baking soda
• 1 cup of frozen or fresh raspberries
• 1 cup of fresh or frozen raspberries
• 2 tablespoons orange juice
• 1/2 cup of sugar
• fresh raspberries and mint for garnishing
Preheat oven to 375F. In mixing bowl beat eggs
then add sugar one tablespoon at a time until it will increase and size and get lighter in color.
in medium size mixing bowl using fork mash the raspberries
then add them into the beaten eggs and mix well.
Add baking soda, you will see that your batter will become foamy which is the way it should be.
Then slow fold flour and mix until it will be well combined.
Pour this batter into a greased baking pan and bake for 25 minutes or until a wooden stick comes out clean.
With a mixer mix together raspberries, orange juice and sugar and set it aside.
Cut your warm baked biscuit into two layers and brush the half of your syrup between the biscuits and on top of the cake, Decorate cake with fresh raspberries and mint. Serve Raspberry cake warm.