This recipe well deserves its caption.. the raspberry coulis and the raspberry infused cake just make u wan to have more and more of it. This cake finished as soon as it was out of the oven. The secret is that recipe gives you a cake which is so light that yo don’t realise that you’ve just had a piece and you just have to jump in for the second one.
Inspired from a cheese cake recipe that I made recently, I decided to cut down on all the calories one consumed with a cheese cake yet enjoy the flavors… Was born the raspberry infused cake. Here’s what you’ll need
- 200 g all purpose flour
- 200 g powdered sugar
- 200 g refined oil
- 2 eggs
- 1 tsp baking powder
- 1 tsp vanilla essence
- 6 tbsp raspberry coulis
- raspberry coulis, fresh raspberries and a sprig of mint for serving
Cream the oil, sugar and vanilla essence together using an electric whisker till light and the whisk leaves a trail.Crack the eggs in a separate bowl and lightly whisk. Now pour the eggs little at a time and keep whisking into the creamy butter and sugar mixture till well combined and fluffy.
Preheat the oven at 180 degree celcius. Sieve in the flour and baking powder and using a spatula, lightly mix in the ingredients so that as less air escapes. Add the raspberry coulis and incorporate with the spatula.
Pour in prelined baking tin and bake for 40-50 minutes or when the cake passes the needle test.
Cut the cake into wedges and drizzle the coulis and garnish with some whole raspberries and a sprig of mint.