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Raspberry sand cake

updated

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Ingredients for 1 servings:

  • 250 g butter or margarine, e.g. Alsan
  • 140 g sugar
  • 100 g honey
  • ½ vanilla pod(s), the pulp
  • Lemon peel, grated
  • 180 g flour
  • 70 g starch flour
  • 1 tsp, leveled baking powder
  • 3 tbsp eggnog
  • 4 eggs
  • 2 tbsp rum (can be omitted)
  • 300 g raspberries, fresh or frozen

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

especially juicy and delicious the next day

Cream room-temperature butter with sugar, aromatics, and honey until fluffy. Loosely combine the flour, baking powder, and cornstarch. Stir the eggs and flour mixture alternately into the butter mixture, stirring gently until well combined. Stir in the liqueur. Spread the batter into a large, greased pan (30 cm in diameter or a square). Top evenly with raspberries, spacing them 1 cm apart. Place in a cold oven and bake at 160°C for 30-40 minutes until golden brown.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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