A post by Maple Sundays
Photo: SpecialAdviser · CC BY-SA 3.0
About this photo & recipe
My raspberry cake.JPG. Resized and converted to WebP; no AI alteration of the photograph. Photo used as decorating inspiration; the original photographer did not make or endorse this AI-assisted recipe. Recipe in development, not kitchen-tested.
Fluted Vanilla Cake with Raspberry Compote130 min · 8 slices · Recipe card
Ingredients
- Cake: 180 g all-purpose flour
- 150 g granulated sugar
- 6 g baking powder
- 2 g fine salt
- 100 g unsalted butter, softened
- 100 g egg (about 2 large eggs), at room temperature
- 100 g whole milk, at room temperature
- 5 g vanilla extract
- For the mold: 5 g softened butter and 8 g flour
- Compote: 200 g raspberries, fresh or frozen
- 45 g granulated sugar
- 10 g lemon juice
- 6 g cornstarch mixed with 10 g cold water
Let’s make it
- Heat the oven to 175°C (350°F). Grease a 1.2–1.5 L fluted ring mold thoroughly with 5 g butter and dust with 8 g flour, tapping out the excess.
- Whisk the flour, baking powder, and salt together. In a separate bowl, beat the softened butter and sugar until creamy, about 2 minutes. Beat in the eggs one at a time, then mix in the vanilla.
- Add the dry ingredients in three additions, alternating with the milk in two additions. Mix just until smooth. Spoon the batter into the prepared mold and level it gently.
- Bake for 30–35 minutes, until browned and a skewer inserted into the thickest part comes out clean or with a few dry crumbs. Cool in the mold for 10 minutes, turn out onto a rack, and cool completely, about 45 minutes.
- While the cake bakes, combine the raspberries, sugar, and lemon juice in a small saucepan. Cook over medium heat for 4–6 minutes, stirring gently, until the berries soften and release their juices.
- Stir the cornstarch slurry, add it to the pan, and simmer for 1–2 minutes while stirring, until glossy and thick enough to mound on a spoon. Let the compote cool completely.
- Set the cooled cake on a serving plate. Spoon the compote over the center of the fluted crown, letting a little settle over the ridges. Cut into 8 wedges to serve.
Kitchen notes
This is an AI-assisted recipe in development, not kitchen-tested. The photo is decorating inspiration rather than the tested result. The pictured cake is intact, so its interior and ingredients are not established by the photo. Refrigerate the compote-topped cake, covered, for up to 4 days; bring slices toward room temperature before serving. Contains wheat, milk, and eggs.
Recipe in development · not kitchen-tested.
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