Raspberry sliced
A lacto ovo vegetarian dish featuring raspberries and lemon zest, this Raspberry Sliced recipe is ready in roughly 45 minutes. It is a great source of vitamins and minerals, fitting well into a healthy diet. This affordable side dish is perfect for summer gatherings or brunches.
Ingredients
raspberries
4.23 oz
butter
2.82 oz
sugar
2.82 oz
free range eggs
4.94 oz
lemon juice
3 tsps
lemon peel
1 tsp
vanilla extract
1 tsp
plain yogurt
2 Tbsps
flour
4.23 oz
baking powder
1 tsp
salt
0.12 tsps
milk
2.12 oz
Method
- Line a 7 inch (7 x 7 x
- square cake pan all sides up, set aside
- Sieve flour, baking powder and salt together, add lemon zest into and mix them well, set aside.
- In a mixing bowl, cream butter and sugar until light and fluffy, add 2 tbsp natural yoghurt or sour cream, mix well.
- Add eggs, one at a time. Stir in lemon juice and vanilla extract until well blended.
- Add flour mixture and milk alternately into creamed mixture, beating well after each addition.
- Gently fold in the raspberries into the creamed mixture, mix well and pour into the prepared cake pan.
- Bake at preheated oven 180C for about 30 minutes or when skewer inserted into cake and comes out clean.
- Remove cake from oven and set to cool for 10 minutes then unmould, leave to cool completely.
- Cut cake into 8 or 12 equal slices and dust some icing sugar or snow powder on top .
Nutrition:
Carbs
24 g
Fat
10 g
Protein
4 g
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