Raspberry Sheet Cake

Ingredients

• 50 ml rapeseed oil (5 tbsp)
• 1 pinch salt
• 80 g corn grits
• 4 eggs
• 100 g cane sugar
• 100 g wheat flour
• 3 tsp Weinstein baking powder
• 500 g raspberries
• liquid sweetener (optional)
• powdered sugar (optional)

Instructions

1. 1.

   Bring 270 ml water, rapeseed oil and a pinch of salt to a boil in a small saucepan. Gradually whisk in the corn grits with a whisk and cook for 5 minutes while stirring. Remove from heat.

2. 2.

   Beat the eggs in a bowl with a hand mixer until frothy, gradually adding 70 g cane sugar. Continue whipping for about 3 more minutes until creamy.

3. 3.

   While continuing to whip, slowly add the hot corn grits to the egg mixture.

4. 4.

   In a separate bowl mix the flour and baking powder, then fold into the corn grits batter with a spatula.

5. 5.

   Line a baking sheet with parchment paper, pour the batter onto it and smooth with a rubber spatula. Bake on the middle rack in a preheated oven at 200 °C (180 °C fan, gas level 3) for about 20 minutes.

6. 6.

   Meanwhile, rinse the raspberries and press about 350 g through a fine sieve into a small bowl.

7. 7.

   Season the raspberry puree with remaining sugar and optional sweetener. Transfer to a zip‑lock bag, seal, and cut off a small tip.

8. 8.

   Remove the sheet cake from the oven and place it on a suitable work surface or an inverted baking rack. Immediately spray the hot cake with wavy strips of raspberry puree.

9. 9.

   Let the cake cool completely in about 30 minutes. Before serving, cut into 20 pieces, top with remaining raspberries and dust with powdered sugar if desired. The raspberry sheet cake is now ready to serve.