Homemade Raspberry Glazed Cake - A Delightful Twist on the Classic Dutch Roze Koek

Ingredients

• 2 cups (250g) all-purpose flour2 cups (250g) all-purpose flour
• 1 1/2 teaspoons baking powder1 1/2 teaspoons baking powder
• 1/4 teaspoon salt1/4 teaspoon salt
• 1/2 cup (113g) unsalted butter, softened 1/2 cup (113g) unsalted butter, softened
• 1 cup (200g) granulated sugar1 cup (200g) granulated sugar
• 2 large eggs2 large eggs
• 1 teaspoon vanilla extract1 teaspoon vanilla extract
• 1/2 cup (120ml) whole milk 1/2 cup (120ml) whole milk
• 1 cup (125g) fresh raspberries, plus extra for garnish 1 cup (125g) fresh raspberries, plus extra for garnish
• 1 cup (120g) powdered sugar 1 cup (120g) powdered sugar

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 7g
• Carbohydrates (total, sugars): 50g, 30g
• Protein: 4g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a 9-inch round cake pan.
2. 2.
   In a medium bowl, whisk together the flour, baking powder, and salt.
3. 3.
   In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. 4.
   Beat in the eggs, one at a time, followed by the vanilla extract.
5. 5.
   Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
6. 6.
   Gently fold in the fresh raspberries.
7. 7.
   Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. 8.
   Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. 9.
   Allow the cake to cool completely in the pan before removing.
10. 10.
    In a blender or food processor, puree the powdered sugar and raspberries until smooth.
11. 11.
    Pour the raspberry glaze over the cooled cake, allowing it to drip down the sides.
12. 12.
    Garnish with fresh raspberries, if desired.
13. 13.
    Let the glaze set for 10-15 minutes before serving.

Treat your ingredients with care...

• Raspberries — Make sure to use fresh raspberries for the best flavor and texture. If fresh raspberries are not available, you can use frozen raspberries, but thaw and drain them before using.

Tips & Tricks

• For an extra burst of flavor, add a teaspoon of lemon zest to the cake batter.
• If you prefer a smoother glaze, strain the raspberry puree before mixing it with the powdered sugar.
• Serve the cake slightly chilled for a refreshing treat on a warm day.
• This cake is best enjoyed within 2-3 days of baking. Store it in an airtight container at room temperature.

Serving advice

Slice the Raspberry Glazed Cake into generous portions and serve it alongside a cup of hot tea or coffee. The vibrant pink glaze and the fresh raspberries on top make it an eye-catching dessert that will impress your guests.

Presentation advice

To enhance the presentation, dust the top of the cake with a sprinkle of powdered sugar before adding the raspberry glaze. This will create a beautiful contrast between the white sugar and the pink glaze.