A lovely weekend cake filled with tangy raspberries and topped with some more raspberries and gooey marshmallows and baked some more under the broiler until the marshmallows melt and brown.
A slice of this cake is really a slice of yummy summer melted fluffiness :)
Recipe adapted from here.
Last year: Conchiglioni giganti con ricotta e limone (Italian).
Two years ago: Straciatella cream pie (Italian).
Ingredients (for a 23 cm spring-form cake tin):
- 200 g sugar
- 200 g butter, softened
- 4 eggs
- 1 tablespoon vanilla extract
- 200 g flour
- 1 teaspoon baking powder
- 1 pinch of saffron
- 3 tablespoons milk
- 300 g raspberries
- 150 g marshmallows (preferably pink)
Preheat oven to 190 degrees C. Grease the tin and fit an equal sized baking paper round on its bottom. Also add a strip of baking paper around the tin's edges to make sure the cake won't stick. Beat the sugar and butter in an electric mixer / food processor. Also beat in the eggs, one at a time, and the milk and the vanilla extract.
Mix the flour with the baking powder and the pinch of saffron and gradually incorporate it in the cake mix. Manually stir in half of the raspberries, making sure you don't crush them. Pour the cake batter in the prepared tin.
Put it in the preheated oven and bake for 25-30 minutes. Take it out:
Top with the marshmallows and then insert the remaining raspberries in the holes between the marshmallows.
Put it back in the oven for another 10 minutes. Take out and behold:
Transfer to a serving platter / cake stand etc, slice and dig in while it's still warm! :)