Raspberry Swirl Cake

Inspired by Weight Watchers

This makes a thin cake in a rectangular pan (I often double it and use any type of fruit on hand plus the crumble described as an option below).

For the raspberry topping:

Ingredients:

• 400 grams of fresh or frozen raspberries
• 1/3 cup / 80 ml of Port / sweet Sherry or Madeira – (option instead of alcohol: replace with an additional 1/3 cup / 80 ml fresh orange juice)
• 1/3 cup / 80 ml of fresh orange juice
• 2 TBSP unsweetened cocoa powder
• ½ tsp finely ground expresso powder (alternatively 1/3 cup / 80 ml of fresh or instant espresso caf or decaf)
• ½ cup / 64 grams of sugar
• 2 TBSPs of confectioners sugar
• ¼- ½ tsp of chili flakes

Putting it together:

- Marinate the raspberries in the Port/Sherry/Madeira and ½ cup / 64 grams of sugar at least 30 minutes

- If the berries were frozen pour off some of the juice if it is too liquid

- Place the berries, cocoa powder, espresso, orange juice and chili flakes in a small saucepan.

- Bring to a boil and then simmer on lowest heat for 5 minutes. Turn off heat, add confectioner’s sugar, put the lid on and let sit until ready to use. Can be stored in the fridge in a container for a day at this point.

For the cake:

Ingredients:

• ½ cup / 110 grams of baking margarine or butter if you prefer
• 2/3 cup plus 1 TBSP / 90 grams of sugar
• 1 large egg
• 1 pinch of salt
• 3 drops of lemon aroma – alternatively ½ tsp of lemon zest
• 1/3 cup / 80 ml of buttermilk or yoghurt (I use lactose-free)
• 1 cup / 140 grams flour
• 1 ½ tsp baking powder

Putting it together:

- Preheat the oven to 165 degrees Celsius / 325 Fahrenheit

- Measure flour and baking powder into a separate bowl, mix to combine and set aside.

- Place the margarine, sugar, egg, salt and lemon aroma or zest in a big bowl and beat well with a mixer of by hand with a whisk.

- Slowly add the flour mixture in about 3 additions and mix well.

- Grease a rectangular pan and lay a sheet of baking paper into it so that it overlaps the longer sides. You can cut the shorter sides off since the paper is there to allow you to remove the cake for serving without it breaking or sticking.

- Pour the batter into the pan and use a spatula to spread it evenly – you will have a thin layer of batter.

- Using a large spoon, spoon the raspberry sauce in rows lengthwise on top of the batter; drizzle the rest over.

- Now using a butter knife or other non-sharp knife making swirling lines through the raspberry so as the create swirls between the raspberry and the dough. Go first one way and then the other way. Taking care to make “swirls” and not over-mix the sauce with the batter!

- Place the cake in the oven and bake for 30-35 minutes testing and checking after 30 minutes if a toothpick comes out clean.

- Transfer to wire rack in the pan. When cake is cooled sprinkle with powdered sugar.

- When completely cooled you can transfer the cake to a platter and remove the paper if you wish.

Remarks and options:

I often double this and use a large pan for a crowd. This is a standard cake that can be used for almost all fruits. It is quick easy, has little fat and you can add the following crumbled topping for example on plums or apples.

Optional when using fresh fruit: Crumble topping:

Ingredients:

• ¼ cup / 60 grams of margarine or butter if you prefer
• 1/3 cup / 75 grams of brown sugar
• 3 TBSP oatmeal
• 3 drops vanilla aroma – optional
• 1/3 cup / 40 grams of flour

Putting it together:

- Mix all ingredients in a bowl by hand until well mixed and crumbly. Add margarine if too dry or flour if too wet.

- Crumble over the fruit and cake before baking. Bake time may increase by a max of 5 minutes.