Ingredients
Cake Batter
- 300 grams (10.5 ounces) all-purpose flour
- 100 milliliters (3.5 fluid ounces) vegetable oil
- 2 eggs
- 180 grams (6.5 ounces) sugar
- 1 pinch of salt
- 250 milliliters (8.5 fluid ounces) kefir
- 2 teaspoons baking powder
Topping
- 200 grams (7 ounces) raspberries or other berries
Equipment
- Mixing Bowls
Choose different sizes for various ingredients. Stainless steel or glass are best for beating eggs and mixing batters.
- Electric Mixer
Helps achieve a fluffy texture quickly. A handheld mixer works fine if you don't have a stand mixer.
- Sifter
Ensures your flour is lump-free for a smoother batter.
- Baking Pan
A non-stick pan makes for easy cake release. Opt for an 8-inch round pan for even baking.
- Oven Thermometer
Ensures your oven is at the right temperature. Ovens can often be inconsistent.
- Toothpick or Cake Tester
Essential for checking if your cake is cooked through.
Instructions
Step 1
Preparation
Step 2
Mix Ingredients
Step 3
Bake the Cake
Step 4
Serving
Servings
Serving this raspberry cake can be a delightful experience, both visually and gastronomically. 🌟
Classic Style: Let the cake cool slightly, then slice it into generous portions. Serve each slice with a dollop of whipped cream for that added richness.
Fancy Up: Fancy a gourmet touch? Drizzle some melted chocolate over each slice and sprinkle chopped nuts on top. It's a quick way to make your raspberry cake feel extra special.
Picnic-Perfect: Planning a cozy outdoor picnic? Pack the cake in a stylish Tupperware container and bring along some fresh berries and a little jar of honey. Your picnic mates will be over the moon! 🚀 🥳
Party Ready: For a kids' party, cut the cake into smaller squares. Decorate each piece with a raspberry and a mint leaf—easy to hold and delightful to eat!
Variations
Want to make it gluten-free and vegan? No worries! 🤗 We've got you covered:
Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend. Make sure it contains xanthan gum to help bind the ingredients.
Vegan Option: Swap out the eggs for a flaxseed mixture (1 tablespoon ground flaxseed mixed with 3 tablespoons of water per egg) and replace the kefir with a non-dairy yogurt. Also, use coconut oil instead of vegetable oil for extra flavor.
Faq
- Why is my cake not rising?
Make sure your baking powder is fresh and that you're not over-mixing the batter, which can deflate it.
- Can I use frozen raspberries?
Yes, you can! Just make sure to thaw and drain them well to avoid extra moisture in the batter.
- How do I store leftover cake?
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
- Can I add other fruits?
Absolutely! This recipe works well with blueberries, strawberries, or even a mix of your favorite berries.
- How can I make the cake more moist?
Adding a tablespoon of yogurt or a bit more kefir can enhance the cake's moisture without altering the texture.
- What’s the best way to get a clean slice?
Use a sharp knife wiped clean between each slice for the best results.
