Raspberry Cake RecipeOrigin: Czech Period: Traditional |
Ingredients
60ml honey
Raspberry Cake Preparation:Method:Cream together the honey, sugar and egg yolks until pale and creamy then stir-in the lemon juice. Next add the almonds, flour, cocoa powder and baking soda and stir well to combine. In a clean and dry bowl whisk the egg whites until they form soft peaks then carefully fold into the egg yolk batter. Turn the mixture into into a greased and floured cake tin. Transfer to an oven pre-heated to 150°C and bake for about 50 minutes, or until the cake is set and lightly golden (a skewer inserted into the centre of the cake should emerge cleanly). Allow to cool in the tin for 10 minutes then transfer to a wire rack to cool completely. In the meantime, prepare the icing by combining all the ingredients together and beating until it's thick and smooth. When the cake is cold cut into two halves. Spread raspberry jam over the top of the lower half and use this to sandwich the two halves together. Spread the icing over the top then set aside to dry for at least 60 minutes. Cut into wedges and serve. |
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