Raspberry cake with gin

Raspberry cake with gin

Total: 1 hr 30 Min. | Active: 20 Min.
vegetarian
Nutritional value / piece: 295 kcal
, Fat: 16 g
, Carbohydrate: 29 g
, Protein: 5 g

Ingredients

16 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Cake batter

200 g butter, soft
150 g sugar
¼ tsp salt
1 tsp vanilla paste
4 eggs
200 g white flour
100 g shelled ground almonds
1 tsp baking powder
300 g frozen raspberries

Icing

2 ½ tbsp gin
150 g icing sugar
20 g frozen raspberries, defrosted
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Utensils

1 loaf tin (approx. 30 cm), lined with baking paper

How it's done

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Cake batter

Place the butter in a bowl, add the sugar, salt and vanilla paste. Add the eggs one at a time and continue to beat until the mixture becomes lighter in colour. Mix the flour, almonds and baking powder, mix into the batter, incorporate the raspberries and transfer to the prepared tin.

To bake

Approx. 1 hr. 10 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack.

Icing

Mix the gin with the icing sugar. Crush the raspberries with a fork, spread the icing over the cake, dot the crushed raspberries over the top, spread with a wooden skewer.

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