If you’re looking for a quick, moist, and fruity cake that works for both everyday snacking and unexpected guests, this Raspberry Cake with Rich Dough is a perfect choice. It’s ready in about 30 minutes, uses simple ingredients you probably already have at home, and tastes amazing with fresh or frozen raspberries.
This recipe comes from the traditional masno tijesto (rich dough) method, giving the cake a soft, tender crumb that stays fresh for days.
Ingredients
-
3 large eggs
-
150 g sugar
-
100 ml neutral oil (sunflower or canola)
-
100 ml plain yogurt
-
200 g all-purpose flour
-
1 packet (8–10 g) baking powder
-
1 packet vanilla sugar
-
200 g raspberries (fresh or frozen)
-
1 tablespoon semolina (optional, for a bit more texture)
Instructions
-
Preheat oven to 180 °C (350 °F). Prepare a 20×30 cm (8×12 in) baking dish by greasing it or lining with baking paper.
-
Whisk eggs and sugar until pale and fluffy.
-
Add oil and yogurt, then mix until smooth.
-
Sift in flour, baking powder, and vanilla sugar. Gently fold until the batter comes together.
-
Pour the batter into the prepared baking pan.
-
Scatter raspberries evenly on top. If using, sprinkle semolina over the fruit.
-
Bake for 25–35 minutes, or until golden and a toothpick inserted in the center comes out clean.
-
Cool before slicing. Optionally dust with powdered sugar before serving.
Tips for Success
-
Frozen raspberries: Add them straight from the freezer so they don’t release too much liquid.
-
Extra richness: Replace half of the oil with melted butter.
-
Flavor boost: Toss raspberries in a little sugar before baking for a caramelized top.T
This cake stays moist for 3–4 days at room temperature when covered. It can also be refrigerated or frozen if you want.
No comments: