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Raspberry bakewell cake

Raspberry bakewell cake

Today we are preparing a fragrant raspberry bakewell cake. A great variant of simple baking for tea. The dough on sour cream and vegetable oil is kneaded in just a minute. The structure is porous, slightly moist.
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Cook Time 45 minutes
Total Time 45 minutes
Course Bakery
Cuisine European
Servings 10 people
Calories 239 kcal

Equipment

  • 1 mix bowl
  • 1 paper towel
  • 1 teaspoon
  • 1 fork optional mixer or whisk
  • 1 sieve
  • 1 baking mold
  • 1 wooden skewer

Ingredients
  

  • 3 pcs egg
  • 230 g flour
  • 150 g raspberry
  • 160 g sugar
  • 80 ml vegetable oil
  • 1 tsp baking soda
  • 100 g sour cream

Instructions
 

  • Prepare everything you need. Carefully wash the raspberries and spread them on a towel so that the berries dry out.
    Ingredients for raspberry bakewell cake
  • Pour the right amount of sugar into a bowl, break the eggs.
    160 g sugar, 3 pcs egg
    Eggs, sugar
  • Beat with a fork or whisk to dissolve the sugar crystals. Enter sour cream.
    100 g sour cream
    Sour cream
  • And vegetable oil.
    80 ml vegetable oil
    Vegetable oil
  • Mix. Add baking soda and flour. It is better to sift bulk products, so it will be possible to get rid of lumps and the cake will come out softer and airy.
    1 tsp baking soda, 230 g flour
    Flour, baking soda
  • The dough does not come out very thick.
    Raspberry bakewell cake dough
  • Lubricate the bottom of the mold with vegetable oil, do not touch the walls. Here the diameter is 21 cm. Pour out half of the dough, spread out 10-15 berries. Again the dough, spread the raspberries on top. Do not try to put as many raspberries in the pie as possible, so it risks not getting baked.
    80 ml vegetable oil, 150 g raspberry
    Vegetable oil, raspberry
  • Put in the oven and bake at 170 degrees for 40 minutes. Raspberry pie increases well in size. Check readiness by piercing with a wooden skewer. It should come out completely dry, with no signs of an unpeeled dough. Release from the mold and allow to cool slightly. Ideally, leave the baking for a couple of hours. So the moisture inside will be redistributed, which will improve the structure of the crumb.
    Final stage of making raspberry bakewell cake
  • Raspberry pie, if desired, sprinkle with powdered sugar, decorate with fresh berries.
    Raspberry bakewell cake

Nutrition

Calories: 239kcalCarbohydrates: 36gProtein: 3gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 7mgSodium: 114mgPotassium: 60mgFiber: 2gSugar: 17gVitamin A: 69IUVitamin C: 4mgCalcium: 18mgIron: 1mg
Keyword cake, easy, homemade, pie, yeast dough