This is officially my first post for Enterprise Bakes. Baking is one of the things that gives me great joy and I look forward to sharing many recipes with you in the future.
I though I would start with what I call a pretty recipe. I love baking all sorts of things, but it's always nice when there is a pop of colour on the final outcome. In this case it comes from lovely, red, juicy raspberries.
I look through cook books all the time and pick up recipes. But every time I make something I like to change little things to make it my own. In this case I was inspired by Tana Ramsey's recipe for Raspberry and Lemon Torta. I stuck to the basics, but I did reduce the amount of raspberries and slightly increased the amount of lemon juice and zest. I also decided to make it in a simple bundt cake tin and see if it would still look attractive - I think it does.
I also like to make cakes and tarts smaller than the usual cook book recipe size, so I normally half the amount of the ingredients from the original recipe. Unless of course I am baking for a larger number of people.
So this recipe serves 4-5 instead of 8.
55g unsalted butter, gently melted & cooled, plus a little extra for tin
125g plain flour, sifted
110g caster sugar
2 small OR 1 large free range eggs
1 tsp of baking powder
juice of 1 small lemon
zest of 1 lemon
1. Preheat oven to 160C/gas mark 3 and butter your cake tin well.
2.Place raspberries and lemon juice in a bowl and leave aside. In a separate larger bowl whisk sugar and eggs well, until pale. Carefully fold in the flour, baking powder and lemon zest. Then stir in the butter.
3. Pour the batter into the buttered tin and scatter the raspberry and lemon juice mixture on top. Light press them with a spoon so they sink in a little.
4.Bake for about 45min or until an inserted skewer comes out clean and the cake is slightly shrunk from the edges.
5. Allow to cool in the oven then turn out. Usually bundt cakes are served upside down, but in order to see the raspberries I flipped it over again once it was out of the tin.
I haven't tried it, but I am sure that this recipe would work with blueberries, strawberries, finely chopped apples or apricots.