Rising Cake with Raspberry Glaze
A light and fluffy cake topped with a sweet raspberry glaze. Try this and other recipes from Spoonsparrow!
Ingredients
- 150 g butter
- 1 pinch salt
- 150 g sugar
- 4 eggs
- 300 g flour
- 1 tbsp baking powder
- 80 ml milk
- 20 ml raspberry liqueur
- butter (for the pan)
- flour (for the pan)
- 200 g powdered sugar
- 1 tbsp raspberry jam
- 2 tbsp rose water
- 14 raspberries
- bio rose petals (for garnish)
Instructions
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1.
Preheat the oven to 180°C (350°F) with upper and lower heat.
-
2.
Beat the butter, salt, and sugar in a bowl until fluffy. Gradually fold in the eggs, then mix flour with baking powder and alternately stir in milk and liqueur. Pour the batter into a greased and floured cake tin, spread evenly, and bake for 50-60 minutes (check with a toothpick).
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3.
Meanwhile, whisk powdered sugar, raspberry jam, and rose water until thick to make the glaze. Clean and halve the raspberries.
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4.
Remove the finished cake from the oven, let it cool, carefully unmold onto a wire rack to cool completely. Coat the cake fully with the raspberry glaze, garnish with raspberries and allow to set.
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5.
Cut into pieces and serve garnished with rose petals.
