raspberry cake

  • FOR THE CAKE:
  • ⅓ cups Butter, Softened
  • 1 whole Egg
  • 1 cup Sugar
  • 1 teaspoon  Vanilla Extract
  • 1 cup Milk
  • 2-½ cups All-purpose Flour
  • ½ teaspoons Salt
  • 1 Tablespoon Baking Powder
  • 3 cups Fresh Raspberries
  • FOR THE GLAZE:
  • ½ cups Powdered Sugar
  • lemon juice

Preparation

Preheat oven to 350 degrees F.

In a large mixing bowl, use a hand mixer to cream together butter, egg, sugar, vanilla and milk. In a separate bowl, combine flour, salt, and baking powder. Spoon dry ingredients into wet and mix until dry ingredients are moistened.

Spray a cheesecake pan (a round pan with removable sides – a 13×9″ cake pan will work as well) lightly with baking spray. Spoon batter into pan and cover the top of the cake evenly with raspberries.

Bake for 35-45 minutes (somewhat dependent on pan), or until a toothpick inserted into the center comes out clean.

While cake is baking, whisk together the glaze ingredients.

When cake is removed from oven, gently brush the warm cake with glaze (I removed the sides of my cheesecake pan to brush the sides of the cake as well). Allow to set for 10 minutes and serve!

dmv note: I baked in 9″ cheese cake pan and it really never got done (oven problem as well) next time use 9 x 13 pan.

Spinach and Berries Salad with Dill, Phyllis Keating

spinach_and_berries_salad_w_dillRed Wine Vinaigrette
1/2 cup olive oil
1/4 cup red wine vinegar
1/4 cup sugar
2 clove garlic
1/4 teaspoons salt
1/4 teaspoons pepper
1/4 teaspoons dry mustard
1/4 teaspoons onion powder

Salad
1 cup almonds
1 pounds baby spinach
1 pounds butter lettuce
1 bunch scallions
1/2 pints strawberries
1/2 pints raspberries
1/2 pints blueberries
1/4 c dill weed

Toast the almonds for about 5 minutes at 350F . Cool. Toss the almonds, spinach, lettuce, onions, fruit and dill week in a large bowl. Add the vinaigrette just before serving and toss to coat.  Serving Size: 8

Red, White, and Blue Berry Trifle from Martha Stewart

trifle-0711meed107220-jul006e_vert

1.5 pounds raspberries (5 cups)
3/4 cup confectioners’ sugar
1/4 cup fresh orange juice (from 1 large orange)
10 ounces mascarpone  (1 1/3 cups)
1 1/4 cups cold heavy cream
1/2 teaspoon pure vanilla extract
Fine salt
20 to 24 ladyfingers (from a 7-ounce package), broken into 1-inch pieces
3/4 pound blueberries (2 1/2 cups)

In a medium bowl, combine raspberries with 1/4 cup confectioners’ sugar and orange juice. With the back of a fork, lightly mash berries to release their juices and let sit 10 minutes. Meanwhile, in a large bowl, stir together mascarpone and 1/2 cup confectioners’ sugar until smooth.

Whisk in cream,vanilla, and pinch of salt and whisk until soft peaks form, about 4 minutes.

Cut one or two pieces parchment 1 inch taller than side of an 8-inch springform pan and line inside of pan. Place half the ladyfingers in pan and top with half the raspberry mixture. With a small offset or rubber spatula, spread half the whipped cream over berries. Tap pan gently on counter to remove air bubbles. Repeat with remaining ladyfingers, raspberry mixture, and whipped cream.

Top with blueberries and refrigerate until whipped cream is stiff and cookies have softened, about 3 hours (or, tightly covered with plastic, up to 3 days). To serve, unmold trifle and peel away parchment.

Raspberry Tart – Laura Calder

  • 1 cup milk
  • half of a vanilla bean
  • 3 egg yolks
  • 1/4 cup sugar
  • 2 tablespoons flour
  • 1 tablespoon framboise liqueur
  • 1/4 cup heavy cream
  • 1 pound fresh raspberries
  • 1 9-inch/23 cm cookie crust, baked
  1. Put the milk in a saucepan. Split the vanilla bean, scraping the seeds into the milk, then drop in the pot. Heat to a simmer, remove from heat, cover, and set to infuse 10 minutes.
  2. Beat the yolks with the sugar until pale. Beat in the flour. Pull the vanilla bean from the milk and whisk the milk gradually into the egg mixture. Pour back into the saucepan, bring to a boil, and cook one minute. Remove from the heat and stir in the framboise. Strain into a bowl, cover with plastic wrap, and set aside to cool. When chilled, whip the cream and gently fold it in.
  3. Spread the pastry cream evenly in the base of the tart. Arrange the berries neatly over top.

Raspberry Tart


Hot water pastry–this was not great, I have another one to try and will post that if it’s good

Filling:

2 cups fresh raspberries
2 tablespoons (30 grams) granulated white sugar
1 tablespoon (15 grams) unsalted butter, melted or not

Bake at 450 for 20-30 min.

Raspberry Clafouti – Eric Rippert

Serves 2

1 tablespoon butter
¼ cup sugar + more for ramekin
1 large egg
6 tablespoons half and half
1 teaspoon vanilla extract
3 tablespoons all purpose flour
1 cup fresh raspberries
Vanilla ice cream (optional)

1. Heat toaster oven to 400°F. Butter two 3 ½ – inch ramekins and dust with sugar.
2. Whisk egg until frothy and add sugar, half and half and vanilla extract; mix to combine.
3. Add the all purpose flour and whisk very well.
4. Divide the raspberries into the ramekins and pour the batter over the raspberries.
5. Bake for 10-20 minutes until golden brown and the middle is set. Time will depend on accuracy of the oven.

Note: watch the video by clicking on the underlined title–Raspberry Clafouti