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Raspberry Cake

Recipe Introduction


3 1/2 oz butter or margarine
1 cup sugar
3 eggs
a generous 3/4 cup raspberry or strawberry jam
grated zest from 1 orange
grated zest from 1 lemon
2 cups flour
2 tsp baking powder
1/2 tsp salt
generous 1/3 cup sour cream
generous 1/3 cup chopped almonds


Icing:
2 tbs butter or margarine
1 egg yolk
scant 1/4 cup raspberry or strawberry jam
1 cup powdered sugar
grated orange zest


Stir butter and sugar til fluffy. Add the eggs, one by one. Mix in jam and zests. Combine flour, baking powder and salt in a bowl. Gently fold into the batter, alternating with sour cream.


Grease and flour a 6 cup round baking dish. Sprinkle with chopped almonds and then pour in the cake batter. Bake in the lower part of the oven at 350F for about 55 minutes. Cool slightly and turn onto a rack to thoroughly cool.


Icing: Melt butter in a saucepan and put aside to cool. Beat the egg yolk for about 1 minute with electric beater and then add butter, jam and powdered sugar. Beat the icing until smooth. Pour over the cake and sprinkle with orange zest. Allow the icing to set and cut into very thin slices.
This cake serves 20.







List of Ingredients









Instructions