Raspberry tray bakeI’m a big fan of using dried fruits in cakes – just look at all the sultanas and apricots I’ve featured before- namely with a touch of alcohol! but it’s only just recently that I have discovered freeze dried fruits. Have you tried them? They’re available all over the place but most often as a cake topper in the 100’s & 1000’s aisle.

Once you try them you kind of want to nosh on them all the time. They have this really intense burst of flavour. I think it’s due to the way they are made. Fresh fruit is frozen and placed in a chamber where it’s vacuum sealed and heat is applied. I don’t really understand the finer details. All I know is that they taste mighty fine when 80-90% of the water is removed. You can read all about it on Paradisefruits website.

So that’s when I thought they’d be perfect in a cake. So I decided to come up with a  raspberry cake recipe to be exact.  And they do taste great. One big reason they work so well in baking is because they’re so light they don’t sink to the bottom of the cake like heavier fruits can.

Raspberry tray bake recipe

Raspberry cake recipe

Ingredients

  • 200ml (1 cup)sunflower oil – or any other flavourless oil like vegetable
  • 210g (1cup) Caster sugar
  • 210g(1 ½ cups) Self Raising flour
  • 6 eggs- separated
  • ½ tsp baking powder
  • 1½ tsp vanilla essence (or raspberry essence)
  • 5 tbsp Freeze dried raspberries + more for topping
  • 100g icing sugar
  • pink food colouring

How to make the cake

  1. Grease and line a baking tray with silicon paper and pre-heat your oven to 180ºC (Fan oven160ºC)
  2. Place the sugar, oil, egg yolks and vanilla essence in a bowl and stir.
  3. Sieve the flour and baking powder over the mix and combine thoroughly.
  4. In a separate bowl whisk the egg whites until they form peaks or they don’t fall out when you turn the bowl upside down.
  5. Fold the egg whites into the mix until no white is visible then lastly add the freeze dried raspberries and combine.
  6. Pour the mix into the baking tray and place in the oven for 25-30 minutes or until the cake bounces back when you press it lightly with your finger.
  7. Remove from the oven and leave for 10 minutes before turning out onto a rack to cool completely.
  8. Make up some runny icing and add pink colouring then pour it over the completely cool cake. Sprinkle a few more freeze dried raspberries on top and leave to set.

Freeze dried Raspberry tray bake recipe

We took this cake with us this week during half term when we visited some friends in Hertfordshire. It’s always good to have friends that understand why a chunk of the cake is missing when you arrive (well I have to take shots before it all gets eaten don’t I?) The general consensus was it was a moreish cake- especially where the icing was thickest and when you have a dollop of ice cream on the side. It’s also exceptionally light as it has oil in place of butter. Even Beau – who never lets me take her photo couldn’t wait to get in on the action! cheeky Beau

EmmaMT x

 

* Posted in partnership with Paradisefruits.co.uk, all views are my own.

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13 Comments on Raspberry tray bake recipe with extra zing! And it’s dairy free.

    • Hi Jackie,

      I haven’t tried it as gluten free yet as it’s a new recipe for me, but when I bake gluten free I use my regular recipes and split the flour for 50% gluten free flour and 50% rice/almond flour. It seems to give the best results. If you give this recipe a go please let me know how you get on. Thanks

      EmmaMT

    • It’s a REALLY light cake. I love it when they are really light and fluffy.

      Em
      x

    • I’ve also seen Strawberries in Waitrose but you can get all sorts on Amazon- blackberries, Pineapple, cranberries

      EmmaMT

    • It always help if you don’t eat the raspberries while you start baking!!! Nearly didn’t have enough for the cake!

      x

  1. Hi Emma this cake looks very nice but where can I buy Freeze dried raspberries ? I’ve googled & cant find them

  2. Hi Emma
    Please can you tell me where I can purchase a tin for the tray bake. I will like to try it out. Thanks