I’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. 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 cake recipe
- 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
- Grease and line a baking tray with silicon paper and pre-heat your oven to 180ºC (Fan oven160ºC)
- Place the sugar, oil, egg yolks and vanilla essence in a bowl and stir.
- Sieve the flour and baking powder over the mix and combine thoroughly.
- 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.
- Fold the egg whites into the mix until no white is visible then lastly add the freeze dried raspberries and combine.
- 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.
- Remove from the oven and leave for 10 minutes before turning out onto a rack to cool completely.
- 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.
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!
* Posted in partnership with Paradisefruits.co.uk, all views are my own.