Raspberry Cake with Blood Orange Icing
Dear Santa, I think I’ve found what I want most this year… This dairy free cake, delivered weekly to my doorstep!!!!
Honestly, the fragrant blend of raspberries, orange and cardamom is fantastic. And what about the frosting!!!
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- Preparation time: 20 minutes
- Cooking time: 50 minutes
- Servings: 10
Ingredients
Cake
- 2 1/4 cups (560 ml) all-purpose flour
- 2 teaspoons (10 ml) baking powder
- 1/2 teaspoon (2,5 ml) ground cardamom
- 1/4 c. teaspoon (1.25 ml) salt
- 3 eggs
- 3/4 cup (180 ml) sugar
- 1/2 cup (125 ml) olive oil
- 1 cup (250 ml) plain, dairy-free yogurt
- Zest of 2 blood oranges, well washed
- 1/4 cup (60 ml) blood orange juice
- 2 teaspoons (10 ml) vanilla
- 1 3/4 cups (430 ml) fresh raspberries
Icing
- 1 1/2 cups (375 ml) powdered sugar
- 3 tablespoons (45 ml) blood orange juice (or 4 tablespoons)
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Preparation
Cake
- Place rack in center of oven preheated to 350°F. Grease a 9-inch springform pan.
- In a bowl, combine flour, baking powder, cardamom and salt.
- In a separate bowl, using an electric mixer, beat the eggs with the sugar for 3 minutes or until the mixture thickens and turns white.
- Add the oil, yogurt, orange zest and juice, and vanilla, still using an electric mixer.
- Gently stir in dry ingredients with a spatula. Add the raspberries and stir gently.
- Pour the batter into the tin and bake for 40-50 minutes. Leave to cool for 30 minutes.
Icing
- In a small bowl, whisk powdered sugar with 3 tbsp. tablespoons (45 ml) blood orange juice to start. The mixture is thick, which is what we want, so that it covers the cake well. If the consistency is really too thick, add 1 tbsp. tablespoon (15 ml) blood orange juice.
- Pour over the cake once it has cooled.
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