How To make Raspberry Nut Cake
2 c Flour
1 1/2 ts Baking powder
1/2 ts Soda
1 ts Salt
1 ts Cinnamon
1/2 c Crisco
1 1/4 c Sugar
3 Eggs
3/4 c Buttermilk or sour milk
1 ts Vanilla
1/2 c Nuts
1 c Fresh raspberries
FROSTING:
1/3 c Butter or margarine; soften
1/2 ts Salt
3 c Powdered sugar
2 tb Pureed raspberries
3 tb Cream; warm
1 ts Vanilla
Mix dry ingredients. Cream sugar and crisco. Add eggs and vanilla. Add dry mixture alternately with milk. Fold in nuts and raspberries. Pour into 2 well greased 8" layer pans. Bake 350~ 30-40 minutes. Cool and frost. Pink Raspberry Frosting: Cream butter or margarine, salt, and blend in cups confectioners sugar alternately with pureed raspberries and 2-3 tbls hot cream. Add vanilla, mix and frost cake. -----
How To make Raspberry Nut Cake's Videos
Raspberry Chocolate Hazelnut Cake | Epitome of Taste
#cake #raspberrycake #chocolate #hazelnut
This deliciously moist & tender hazelnut flavored cake is topped with juicy raspberries. There's a delicate tanginess that raspberries add which balances the richness of chocolate, creating a heavenly combo. The perfect breakfast, tea or dessert cake!
Servings: 8 - 10
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INGREDIENTS
▪︎ 150g butter, room temperature
▪︎ 120g castor sugar
▪︎ 4 eggs, room temperature
▪︎ 120g flour, sifted
▪︎ 80g finely ground hazelnuts (alternatively: use ground almonds/nuts)
▪︎ Pinch salt
▪︎ 1 heaping tsp baking powder
▪︎ 2 tsp cocoa powder
▪︎ 100g dark chocolate (50 - 70% cocoa), melted
▪︎ 150 - 200g raspberries, fresh or frozen (no need to thaw if using frozen)
INSTRUCTIONS
1. Preheat oven to 180 degrees C. Grease a 24cm springform cake pan with melted butter, then line base with baking paper & set aside.
2. In a large bowl cream together butter & 70g sugar for 2 to 3 minutes until light & fluffy.
3. Add the egg yolks & melted chocolate. mix until just combined. Avoid overmixing.
4. Sift together flour, baking powder, salt & cocoa powder. Add ground hazelnuts. Mix everything until combined. Do not overmix.
5. Beat the egg whites until foamy. Add sugar & beat until stiff.
6. Carefully fold in beaten egg whites into batter with a spatula until fully combined. Transfer the batter into prepared pan.
7. Bake for 10 minutes. After 10 minutes remove the cake pan from oven & arrange raspberries evenly over the top.
8. Bake again for 40 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
9. Serve & enjoy every bite!
OTHER CAKE RECIPES TO TRY
Rustic Fruit Cake
Cherry, Almond & Coconut Cake
Autumn Fruit Cake
Pear Chocolate Cake
Blackberry Streusel Cake
Classic & Easy One Bowl Chocolate Cake
Nut Cake
Summer Blueberry & Peach Cake
Baked Raspberry Crumble Cheesecake
Blackberry & Plum Sour Cream Cake
Lemon Pound Cake
Cherry Almond Coffee Cake
Cinnamon Apple Cake
Peach Almond Cake
Banana Bread
White Chocolate Raspberry Loaf Cake
Plum Cake
Marble Cake
Pound Cake
Blueberry Almond Cake
Berry Cheesecakes
Strawberry, almond & coconut cake
Baked mini New York-style cheesecakes
Raspberry almond cake
Cream cheese pound cake
Apple & walnut loaf
The BEST-Ever Raspberry Whipped Cream Frosting Recipe!! Extra FLUFFY & Fruity! With REAL Fruit!
FULL RECIPE HERE:
Fluffy, cream and light raspberry-flavored whipped cream frosting made with cream cheese, white chocolate and real raspberries! Super pipeable and holds it's shape!
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Chocolate raspberry cake with walnut&pecan nuts
Ingredients
175g self raising flour
70g butter/margarine
70g sugar
40g cocoa powder
20ml skimmed milk
3 medium eggs
20g dark chocolate drops
40g walnut and pecan nuts
Small bowl of fresh/frozen raspberries
Raspberry essence
Almond essence
Pinch of baking powder (optional)
Oil spray/oil for cake tin
Enjoy
Coffee Walnut Cake Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Coffee Walnut Cake. This cake is popular in England and it's not hard to see why. It is a rich butter cake flavored with espresso (or coffee) and chopped walnuts. The cake is sandwiched together and frosted with a delicious whipped mixture of espresso (or coffee), mascarpone cheese, powdered sugar, and heavy cream.
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Nut Cake with raspberry and chocolate Ganache @pinaycuisineinsweden
Pistachio Raspberry Cake
This Pistachio Raspberry Cake is made of layers of moist Pistachio cake, with Raspberry Jam and Pistachio Ganache as fillings, topped with Pistachio Buttercream.
Recipe:
Pistachio Cake
2 1/4 cup all-purpose flour (287 grams)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
8 tbsp unsalted butter room temperature (113 grams)
1/4 cup vegetable oil (60 ml)
1 1/2 cup granulated sugar (300 grams)
2 large eggs room temperature
2 tsp vanilla extract
1/4 tsp almond extract optional
1 1/4 cup buttermilk (295 ml)
3/4 cup ground pistachios (90 grams)
1 drop green food coloring optional
Raspberry Jam
2 cups raspberries (280 grams)
1/4 cup sugar (50 grams) or any sweetener, you can use maple syrup or honey as well
2 tbsp lemon juice
1 1/2 tbsp cornstarch
3 tbsp water
Pistachio Ganache
1 3/4 cup white chocolate (297 grams)
2/3 cup heavy cream (157 ml)
2/3 cup pistachio paste homemade or store-bought (161 grams)
Pistachio Buttercream
1 1/2 cup unsalted butter softened (339 grams)
3 1/2 cups powdered sugar (437 grams)
3/4 cup pistachio ganache recipe above
1/4 tsp almond extract optional
2 tsp vanilla extract