Dessert
Raspberry and Shiso Cake
1 h 15 minServes 8Nutri-Score C€€
C
1 h 15 min
1 h 15 minRaspberry and Shiso Cake
recipe by
@thibaulthauchardofficiel
@thibaulthauchardofficiel
1 recipe
1 import
0 cooked
what you need
Ingredients
raspberries (fresh or frozen)Produce300 g- shiso leaves (finely chopped)Produce8 pieces
butter (softened)Dairy180 g
sugarPantry180 g
eggs (at room temperature)Dairy3 pieces
flour (sifted)Grains200 g
baking powderPantry8 g
saltSpices2 g
milkDairy80 ml- lemon juice (freshly squeezed)Produce15 ml
per serving
Nutrition
319kcal
- Carbs
- 29 g
- Proteins
- 4 g
- Fat
- 21 g
what you’ll use
Tools
Mixing bowl
Whisk
Cake pan
Oven
Spatula
step by step
Method
- Step 1
Prepare the batter
- Cream the softened butter with the sugar until pale and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Fold in the sifted flour, baking powder and salt.
- Pour in the milk and mix until the batter is smooth.
- Step 2
Add raspberries and shiso
- Gently fold the chopped shiso leaves into the batter.
- Add the raspberries and lemon juice, mixing carefully so the berries stay whole.
- Step 3
Bake
- Pour the batter into a buttered and floured cake pan.
- Bake in a preheated oven at 180°C until golden and a skewer comes out clean.
- Step 4
Cool and serve
- Let the cake cool in the pan for 10 minutes, then turn out onto a rack.
- Let it cool completely before slicing and serving.