Raspberry Cake

Here is a classic recipe for a delicious raspberry cake with an Italian twist:

Ingredients

• 250 g of fresh raspberries
• 200 g of all-purpose flour
• 150 g of granulated sugar
• 100 g of softened butter
• 3 eggs
• Grated zest of 1 lemon (organic if possible)
• 1 packet of baking powder
• A pinch of salt
• Powdered sugar for garnish (optional)

Preparation

1. Preheat the oven to 180 °C (350 °F).
2. In a bowl, cream the softened butter with the sugar until the mixture is fluffy.
3. Add the eggs, one at a time, beating well after each addition until the mixture is smooth.
4. Stir in the grated lemon zest and a pinch of salt.
5. Sift together the flour and baking powder, and then gently fold these dry ingredients into the wet mixture, being careful to avoid lumps.
6. Gently fold in the raspberries, setting some aside for the final garnish, to avoid breaking them.
7. Pour the batter into a previously buttered and floured cake pan (or lined with parchment paper), and smooth the top with a spatula.
8. Bake for about 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Let the cake cool in the pan for 10 minutes, then unmold it and transfer to a wire rack to cool completely.
10. Once cool, decorate with the remaining raspberries and, if desired, a dusting of powdered sugar.

Trivia

Raspberries are well-suited for dessert preparations and are known for their sweet yet slightly tart flavor. In Italy, especially in the North, there are particularly aromatic varieties of raspberries that thrive in the cool, mountainous climates. This cake can be a simple yet elegant way to end a meal or to accompany afternoon tea.

For an extra touch, you might serve the slice of cake with a glass of Moscato d’Asti, a sweet and sparkling wine that pairs well with red fruit desserts.