Raspberry cake with lemon glaze

METHOD

How to make it

1. 01

   STEP 1

   Done

   Preheat the oven to 180 degrees (lower and upper heat) and grease your cast iron pan or springform tin with butter or baking spray.

2. 02

   STEP 2

   Done

   Beat the crystal sugar, butter and vanilla sugar creamy in a stand mixer or with a hand mixer in about 5 minutes.

3. 03

   STEP 3

   Done

   Meanwhile mix the flour, baking powder and pinch of salt in a bowl with a fork.

4. 04

   STEP 4

   Done

   Beat the eggs one by one through the butter mixture. Then knock through the vanilla extract and buttermilk. Well, then it's gonna scroll, but that's okay.

5. 05

   STEP 5

   Done

   Then bit by bit the flower mixture knocking through as the machine rotates or if you let your hand mixer turn gently. Stir it in between with a spatula to get everything from the bottom and sides. In the end, the lemon grabbing through.

6. 06

   STEP 6

   Done

   Create half the batter in the cast iron pan. Divide spoons of the raspberry jam over the batter and divide it coarsely with the stem of your spoon. Then cook the other half of the batter evenly over it. Divide 12 raspberries over the batter and press something in it.

7. 07

   STEP 7

   Done

   Put the cast iron pan in the oven and bake for about 35 minutes until the cake is cooked. Because cast iron can go fast, you'll start testing with a satay picker from 25 minutes. When it comes dry from the middle, the raspberry cake is ready. If you bake it in a spring form, the cake might need a little longer.

8. 08

   STEP 8

   Done

   Remove the cast iron pan from the oven and put on a grill. Let cool for 30 minutes.

9. 09

   STEP 9

   Done

   Meanwhile, make a lemon glaze by mixing the juice of half a lemon with about 100 grams of powdered sugar. Stir this well for a minute. You want to have a viscous substance that you can just pour or drop. If the glaze is too thick, add extra lemon juice and if it is too thin, add extra powdered sugar.

10. 10

    STEP 10

    Done

    Pour the lemon glaze in stripes over the raspberry cake. Cut into points and garnish with extra fresh raspberries.