Raspberries are still in season in Sweden and it is difficult to resist to these pink and fleshy berries when you see them sold at every corner.
Here is the recipe for a raspberry cake that was extremely easy and quick to make and so heavenly good. We enjoyed it after dinner with hot black coffee. The Swedish way.
You need: 3 eggs, 3 dl sugar (1 and 1/4 cups), 3 dl (1 and 1/4 cups) all-purpose flour, 1 table-spoon baking powder, 50 gr (3 and 1/2 table-spoon) butter, 250 gr (8.5 oz) frozen raspberries, 50 gr (3 and 1/2 table-spoon) white chocolate, 50 gr (3 and 1/2 table-spoon) finely sliced almonds, powdered sugar. A handful of fresh raspberries (optional).
How to: turn on the oven (180 Celsius or 350 Fahrenheit degrees). Mix the eggs with the sugar until fluffy and, separately, mix the flour and the baking powder. Now put all together and whisk well. Add the melted butter and throw in the frozen raspberries. Pour the mixture in a cake form, buttered. Place the chocolate in chunks and the almonds over the cake. Put in the oven. Check for doneness after 30 minutes by placing a wooden stick in the cake: if anything remains on the stick when you take it out, the cake is not ready. Continue baking and check every 10 minutes until you have a clean stick. When the cake is cooled off, flip it and serve covered with powdered sugar (and fresh raspberries if you have them). The cake is served.
My little helper giving the final touch.
CONSIDERATIONS: This cake had the extra touch of the white chocolate plus the advantage of using frozen raspberries right out of the freezer. It makes for a firm but very moist cake which can be eaten without any frosting or filling. It is perfect to carry around if you want to bring a dessert when invited over or for coffee and cake at the office. If you have it at home… simmer fresh or frozen raspberries with some honey (or sugar) and pour the syrup on the sliced cake. Heavenly.