15-16 servings; 20 min preparation; 60 min baking.
Happy Monday, everyone! It’s happy, because it’s time for a sweet beginning of the week. The sweetness today comes from these beautiful fresh raspberries that I found in the local market.
Since raspberries are not very sweet, I used more sugar than I normally do. You always have to take your product in consideration. If you decide to use a sweeter fruit, reduce the sugar.
First I was doubting about the powdered sugar on top, but it’s definitely needed. It adds an extra layer of sweetness that completes the cake. And after all, desserts are supposed to be sweet!
- 3 eggs
- 200 g light brown sugar
- 200 g sour creme
- 120 g mild olive oil
- 2 tsp vanilla extract
- 260 g all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2 limes, juice and zest
- 400 g fresh raspberries
- 1/2 tsp cornstarch
- 1 tsp lime juice
- 2 tbsp powdered sugar for topping
Preheat the oven to 190 degrees C/375 degrees F. Cover a baking dish with parchment paper and set aside.
Beat eggs and sugar until the mixture turns pale. Add sour creme and olive oil as you continue beating. Add vanilla extract.
Mix the dry ingredients together. Sift them and add them to the egg mixture. Add the zest of two limes and the juice of one.
Mix the washed raspberries with the cornstarch and lime juice.
Pour 1/2 of the batter into the baking dish. Cover with a layer of raspberries. Repeat the steps as you push the raspberries into the batter. Bake in the preheated oven for about 60 min or until the toothpick comes clean.
Let the cake cool completely. Cut it into small squares. Sift powdered sugar on top. Enjoy!