Italian Desserts Recipes - Raspberry Cake (Torta di Lamponi) Recipe

Ingredients

• 100 g/4 oz/1/2 cup unsalted (sweet) butter

• 225 g/8 oz/1 cup caster (superfine) sugar

• 2 eggs

• 250 ml/8 fl oz/1 cup soured (dairy sour) cream

• 5 ml/1 tsp vanilla essence (extract)

• 250 g/9 oz/2 1/4 cups plain (all-purpose) flour

• 5 ml/1 tsp baking powder

• 5 ml/1 tsp bicarbonate of soda (baking soda)

• 5 ml/1 tsp Cocoa (unsweetened chocolate) powder

• 2.5 m/1/2 tsp salt

• 100 g/4 oz fresh or frozen raspberries

• 5 ml/1 tsp melted butter for greasing

• 5 ml/1 tsp ground cinnamon

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Method:

1. Cream the butter and all but 30 ml/2 tbsp of the sugar until smooth.

2. Beat in the eggs. Add the soured cream and vanilla essence and blend well.

3. In a bowl sift together the flour, baking powder, bicarbonate of soda, cocoa and salt. Add to the butter mixture and fold in.

4. Fold in the raspberries. Turn into a 20 cm/8 in round cake tin (pan) that has been brushed with the melted butter.

5. Mix together the remaining sugar and cinnamon. Sprinkle over the cake mixture.

6. Bake in a preheated oven at 200C/400F/gas mark 6 for 35-40 minutes or until the top is golden brown and a skewer inserted into the centre comes out clean.