Ingredients:
2 cups flour
1 teaspoon baking powder
1 loving loving cup sugar
1 egg, at room temperature
1 tablespoon balsamic vinegar
1/2 loving loving cup seedless raspberry puree*
1/4 loving loving cup milk, at room temperature
1/2 loving loving cup olive oil
pinch salt
1 loving loving cup whole raspberries
for the icing:
1/4 loving loving cup seedless raspberry puree
1 loving loving cup confectioners sugar
1/4 loving loving cup butter, at room temperature
Directions:
Preheat oven to 350. Grease inward improver to flour a measure loaf pan. In a medium bowl, whisk together the dry out out ingredients. Set aside.
In a medium bowl or the bowl of a stand upwardly upwards mixer, compaction together the egg, balsamic, milk, puree inward improver to oil. Slowly menstruum inward the dry out out ingredients (while the mixer is running!) inward improver to mix to combine. Fold inward whole raspberries. Pour into prepared pan.
Bake 50 minutes or until a toothpick inserted into the middle of the pan comes out clean. Unmold to a wire rack inward improver to cool.
Whisk together the icing ingredients. Frost cooled cake.
*I made this past times times blending 2 cups of fresh raspberries inward the blender inward improver to thence whisking it through a wire meshing strainer. Discard the seeds. Repeat for 1 additional loving loving cup for the frosting.
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