A few weeks ago, I had a chat with a French lady I recently met. We talked everything baking and exchanged recipes for quick and yummy cakes, like this raspberry cake. She told me she makes this recipe quite often at home, and her whole family loves it. When I heard “recipe” and “cake” I was all ears.
Not sure if you guys know but I have a major sweet tooth, so baking is something I do for fun. Although it’s difficult to find recipes these days that have less than ten ingredients and don’t require a lot of time to prepare. Which is such a bummer, I don’t like staying in the kitchen for too long, after about 2 hours my excitement and enthusiasm about the whole baking process is gone.
Luckily, this raspberry cake takes 5 min to prepare, and another 25 min in the oven. That’s it! Get your cup of tea or coffee ready, cut a slice and enjoy. It’s so good! So delicious and sweet that it didn’t even make it to the end of the day.
It’s not a secret that the French know a thing or two about cooking and baking. Have you seen this book?
Raspberry Cake Ingredients:
2 cups sugar
2 1/2 cups flour
2 cups frozen raspberries
3-4tbsp butter slices
lemon zest (1-2 lemons)
1tsp cinnamon (optional)
Step by Step:
- Preheat the oven to 350 degrees.
- First, mix the sugar and eggs well. Then add the lemon zest, cinnamon, and flour to the mix.
- Grease and flour the cake pan and pour the cake mixture. Add the frozen raspberries on top of the mix. Then add the butter slices on top.
- Bake for 25 minutes.