This recipe is electrified by a raspberry cake that my mother old to form when we had been rising up. It was once moist, with dots of easy raspberries, and vanilla frosting. Since easy raspberries most glorious comprise a temporary season, I remade the recipe utilizing frozen raspberries. The raspberries are made accurate into a tart sauce, with a vanilla scented cake, and topped with ice cream (because I repeatedly dangle ice cream over frosting)!
I old a forged-iron pan on my first trial slip of this cake – which was once no longer the neatest circulation because this would possibly perhaps well perhaps also honest darken the sides of the cake where the raspberry sauce touches the pan! Solid iron reacts with something else acidic, so make sure to exhaust a glass baking pan or pie plate whereas you form yours. It’s too substandard since the cake looks to be big towards the unlit pan and I treasure skillet recipes!
For the raspberry sauce, mix the cornstarch and water together unless the combination is mushy with no lumps.
Trot the cornstarch mixture into the thawed raspberries and add the honey (and again with the solid-iron – don’t observe my footsteps)! Cook dinner the sauce of medium high heat unless it comes to a boil and thickens. You’ll prefer to glide repeatedly to prevent any lumps from forming. Subsequent, pour your raspberry sauce accurate into a baking dish.
For the cake batter, mix together the total ingredients accurate into a mushy batter.
Drizzle the cake batter over the raspberry sauce, covering it up as you pour. Don’t bother if there’s a itsy-bitsy amount of sauce exhibiting on the sides, it bubbles up wisely whereas it’s baking and makes your cake survey reasonably.
This cake is correct served hot out of the oven, or at room temperature tomorrow.
I’ve been craving all issues berry and fruit connected! I mediate I’ve moved proper previous spring fever, and I’m ready for summer time!
A candy tart raspberry sauce is topped with a flourless cake batter that bakes accurate into a summer time time dessert all individuals will like, in particular topped with a scoop of ice cream.
2 cups thawed raspberries with their juice
2 Tablespoons organic cornstarch or tapioca starch for grain free
2 Tablespoons water
2 Tablespoons honey, (extra to model if it’s indubitably bitter)
1 cup cashew butter, room temperature
1/2 cup honey
3/4 Teaspoon baking powder
2 Teaspoon vanilla extract
Wait on With:
Hand-crafted Coconut Ice Cream
Preheat the oven to 325ºF.
Mix the cornstarch and water together unless there’s no lumps. Add the combination to the raspberries and honey.
Cook dinner over medium high heat, stirring repeatedly unless it comes to a boil and thickens.
Taste the raspberry sauce, you’d like it to be tart to offset the cake and ice cream, however no longer indubitably bitter. Mix in extra honey to model in case you prefer to.
Pour the sauce accurate into a 9″ baking pan – a deep dish pie plate works indubitably wisely.
For the cake batter, mix together the total ingredients unless mushy.
Drizzle the cake batter over the raspberry sauce, covering it as you roam.
Bake the cake for 25-35 minutes. The timing will depend plenty on the thickness of your pan. Start up checking the cake early, you are searching for to pull it out when it’s puffed in the center and golden brown.
Wait on the cake without prolong or heat with ice cream if desired. This cake retains for as much as about a days if it lasts that long!
Must you gain to exhaust tapioca, delivery up with 1 Tablespoon and add extra if wanted. It looks to be to thicken extra than cornstarch.
This cake is tailored from my Apple Pie Skillet Cake and I’ve made the cake batter with a bunch of various nut butters now. My favourite mark to this level is, As soon as Again Nut Butters.
- Prep Time: 25 mins
- Cook dinner Time: 25 mins
- Category: Dessert
- Attain: Baking
- Delicacies: American
Key phrases: Gluten Free Raspberry Cake, Paleo Raspberry Cake, Healthy Raspberry Cake, Flourless Raspberry Cake