I created this cake for a two year olds birthday. It war Summer and all farmers’ markets where selling nice and ripe raspberries. I wanted a cake which would be moist but still feel light for a hot summer day. I think this cake just came out beautifully and therefore I want to share it with you!
INGREDIENTS
For the cake
- 150 g Butter
- 100 g Cane sugar or maple sugar
- 4 Eggs
- 200 g low-fat quark (Magerquark in German)
- 1 pack vanilla pudding powder (I take one from health food stores, I don’t want one with gelatin)
- 100 g Spelt semolina (Dinkelgriess in German)
- zest from one lemon (if you do not usually cook with organic ingredients make sure the lemon is organic when using the zest)
- a pinch of salt
- 150 g All-purpose flour (Halbweissmehl in German)
- 1 ¼ teaspoon baking powder
- 150 g frozen raspberries
Garnish
- 100 g Powdered sugar
- a little fresh lemon juice
STEP BY STEP
- Prepare a 25cm long cake pan with parchment paper.
- Preheat the oven to 200°C.
- Cut the butter into small pieces and place into a big bowl. If the butter is still hard, let it sit on the kitchen counter for some time and let it soften. Then with a whisk mix until creamy.
- Add in sugar and mix until well combined.
- Add the eggs (two at a time is better) and stir with the whisk until you get a uniform fluffy/creamy mass.
- Add in the quark, the salt, the vanilla pudding, the semolina and the lemon zest and mix until well combined.
- Place flour and baking powder into a sieve and sieve over the whole mixture.
- Use a spatula to mix in the flower, don’t overmix!
- Add in the frozen raspberries and mix until combined but not more.
- Pour batter into the prepared cake pan and place it in the lower part of the oven.
- Bake for about 40 to 50 minutes, until nice and golden.