Raspberry is a very sour type of fruit and is definitely not my favourite. But last week when I saw some very fresh and bright red raspberries in the market, I just bought one punnet home and kept it in the refrigerator for two days. Actually I wanted to make raspberry cheesecake but lazy to get out of my house to get more of it as the weather was very hot that made me sick. So I quickly use them to make raspberry slice just in case they turn bad and send to Mr. Bin eventually. This is a very small recipe as only two eggs were used and it was quite soft. If you like sour fruit cake, this is for you otherwise use the cake recipe and add blueberries or strawberries if you prefer. Hope you have a wonderful day.
Author: Ann Low
Serves: 5-6 servings
- 120g Fresh raspberries
- 80g Butter, softened
- 80g Sugar
- 2 Eggs (about 70g each)
- 3 tsp Lemon juice
- 1 tsp Lemon zest
- 1 tsp Vanilla extract
- 2 tbsp Natural yoghurt/Sour cream
- 120g Plain flour
- 1 tsp Baking powder
- ⅛ tsp pinch of salt
- 60g Fresh milk
- Line a 7 inch (7 x 7 x 2) square cake pan all sides up, set aside
- Sieve flour, baking powder and salt together, add lemon zest into and mix them well, set aside.
- In a mixing bowl, cream butter and sugar until light and fluffy, add 2 tbsp natural yoghurt or sour cream, mix well. Add eggs, one at a time. Stir in lemon juice and vanilla extract until well blended.
- Add flour mixture and milk alternately into creamed mixture, beating well after each addition.
- Gently fold in the raspberries into the creamed mixture, mix well and pour into the prepared cake pan. Bake at preheated oven 180C for about 30 minutes or when skewer inserted into cake and comes out clean.
- Remove cake from oven and set to cool for 10 minutes then unmould, leave to cool completely. Cut cake into 8 or 12 equal slices and dust some icing sugar or snow powder on top .
Hi Ann, I have bake the strawberry slice but I would like to know is the raspberry in your cake look abit wet after bake.My look abit wet but the cake texture is ok.thks
Hi Shirley, This cake is moist due to the raspberries or strawberries added. If you think that your cake is too wet, can bake for few mins longer next time.
Hi ann,can I opt out the yogurt?will there be any different without the yogurt? thks
Hi Shirley, You can replace yogurt with sour cream. Adding yogurt or sour cream will makes the cake soft and moist.
i hv missed so many posts! i seldom buy raspberries too cos i find them a little sour for me too and also quite expensive. Your slices are very pretty and sounds easy to make too!
This looks delicious! I can do with a slice right now. It will go nicely with my tea.
Me too, I don't know how to appreciate Raspberry and right now I have a bag of frozen ones in my freezer given by my sister.
You think will work on this recipe?
Edith， I think no problem but is really quite sour and I used very little sugar. Can use the frozen raspberry for sauce or jam.
next time if i see raspberry, i need to buy some and freeze it..this slice sound simple and yummy!
The cake looks divine with these gorgeous raspberries.
Beautiful raspberry cake and I love your dreamy pictures of the cake.. so pretty!
Congrats to all winners! Gosh, those icing reminds me of X'mas! BTW, are you enjoying your 2nd win? Have u started using Kneipp?
Thank you Shirley. Yes I already using Kneipp, loving it 🙂
The slice looks so delicious and perfect…
This slice looks yum especially with the raspberries ….must be good!
Oh wow…….I won the giveaway! Thanks so much Ann! What a real BIG surprise for me…….yippeeeee! 😀 Just so happy…..happy….happy. And I love your slice. It looks so delicious. I wish I can have a slice now with my drink! Hope you have a lovely day. Thanks lots again.
Congratulations Mary! Hope you received the email from MOO.
The raspberry slice looks nice and delicious. I am not a fan of this red raspberry too but I like the dark purple raspberry, it taste sweet, I am not sure if it is available over there
Thanks for reminding, I'll definitely try the purple raspberry next time.
These bars look so delicate and delicious! And I have lots of frozen raspberries from the summer :-). I know you said fresh, but that will have to do…
I think no problem whether they're fresh or frozen as long as they're delicious 🙂
I love your recipe. In fact, I preferred smaller batches, just to ensure we finish in time. 🙂 Love that vibrant color of the raspberries in each slice. So gorgeous.
Yes, I also tried to bake a smaller portion so can finish them quickly and can bake new recipes again.
It’s great, I ‘ll definitely try it!
How much is a punnet in your side of the world ?! 😀 I'm too cheap to buy raspberries ! 😛 ….Such a shame coz Mr Bin will not appreciate it ! lol As always , your cake looks wonderfully delicious !
Anne, I bought at $5.40 for less than 200g for the fresh raspberry while the frozen one was $11.50 for 500g. I think I'll use the frozen raspberry to make jam or ice cream.
BTW I love your Japanese cheesecake, looks so yummy 🙂
I also bought a punnet of raspberry yesterday, wanted to do jam.
But now…. Your raspberry slice is so tempting……alamak, cannot decide lei. Hahaha!!
Cannot believe we are actually one of the 3 lucky winners of MOO holiday cards giveaway.
Thank you for giving us the opportunity to participate in the giveaway.^_^
I think better to buy the frozen one from jam from PH, 500g for $11.50. The fresh one can add into salad too.
Congratulations to you again, Irene 🙂
This is a fruitcake I want! Looks perfectly sweet and tart.
I always welcome a slight tang from fresh fruits in my bake, however my kids are not too keen. Love the bright colour of the raspberries in this everyday yummy cake!
Raspberry is definitely one of my favorite fruits. Mmm….when they are in season, they taste sweet n sour which is just great. The sourness cut thru the sweetness of the cake I love this.
Very nice afternoon tea cake.
Li Shuan, not sure when is the raspberry season as I always see them in the shelves the whole year round.
Oh Ann, these raspberries still look very fresh after being refrigerated for few days! The colour of the fruit slices are very bright & sharp & pretty!
Thanks Jessie. The raspberries are very sour, but tastes better the next day.
Nice photo! I love raspberries.. next time i'll try this. Thanks for the recipe
Rosamundwo, Long time didn't see your post. Hope you try this when you're free.
This will be nice to be served with a cup tea.
Beautiful cake! The red and luscious raspberries really stand out.
Looks delicious. I love the moist, fine texture dotted with pretty raspberries!
This looks beautiful.. i love cakes with fresh fruits.. yummy..:)
Looks yummy! I am going to try this!
A simple cake yet you bake it beautifully. Look really delicious to me.
Nice to have this for tea.
Hi Ann, so glad to see new recipe from you.
I'll definitely try this recipe… but with strawberry 😉
Hi Kah Chin, I miss you? Have a try on this cake, is good with other berries too. Looking forward to your bake 🙂
I love raspberries and this cake looks delicious!
Ann, what a lovely cake dotted with bright red raspberries! Very attractive and it looks moist and delicious.
Thanks Phong Hong. The cake itself is very moist and soft even I put it in the fridge.