To ease the unmoulding, slip a small spatula all around the edges, unclip the tin, and transfer the cake, still on its base, to a flat plate. To make the sauce, gently heat the raspberry jam ...
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This versatile batter can be baked with 1 cup of jam or marmalade (any of your choice) swirled in in lieu of the unsweetened berries. “This cake is on the less-sweet side, precisely my intention,” ...
This very easy raspberry jam is super fruity (about 80 percent fruit) and quick to make. Using jam sugar, which has a little natural pectin and citric acid added to it, gives a good set without ...
Cream butter and sugar until fluffy, add eggs and vanilla; sift flour, baking powder, and salt, then gradually combine with wet ingredients, alternating with milk. Fold in the fresh raspberries, ...