Isabella & Lana baked this raspberry loaf style, heart shaped cake with no added sugar. Whole family absolutely loved it! Girls were very generous with ingredient quantities, but below are accurate ingredient proportions.
- 375g Raspberries
- 4 Medium eggs
- 200g Unsalted butter
- 200g British Plain flour by Sainsbury's
- 1 Baking powder sachet
- 2 tsp Vanilla essence
Ingredients for decorating:
- Frozen Raspberries
- 1 Vanilla Chocolate
- 2 tsp Unsalted Butter
- 1 Banana
- Flaked Almonds
First we preheated the oven to 180 degrees. Girls were excited to add butter, vanilla essence and baking powder. Ideally beat until fluffy (girls wanted to add eggs immediately so we did it the other way around).
Next step: add your eggs and flour and continue mixing until a nice smooth mixture forms. Our BPA Free Bowls came in handy as measuring cups!
Now put in all the raspberries (girls ate few along the way haha!) and pour your mixture into the oily tin. We got ours a while back for Valentine's day, but Isabella insisted on a heart shape cake today!
Bake for 40-50minutes. We recommend after 35min to check with a knife if it comes out clean already. For extra crust leave for additional 10minutes.
Leave your cake to cool before decorating. We didn't and it was still perfect!
You can pipe your cake with icing, however we wanted to melt vanilla chocolate with a bit of butter to spread over the cake. We also added flaked almonds, frozen raspberries and flower shaped bananas!