Light & Healthy Raspberry Cake
Have I introduced you to this super light and easy raspberry cake?! Full of vitamin C, potassium, magnesium, calcium and protein and possessed of an unforgettable melt-in-your-mouth texture, this beautiful treat is delicious on it's own or smothered in a luscious, creamy icing!!! Serve with lot's of heartfelt love and your favourite fresh fruit sprinkled on the top. Flowers by Maggie May Flowers, 9365 3500. BB xxxx
2 cups gluten free flour
1/2 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
½ teaspoon salt
1 cup sugar
2 eggs, room temperature
1 cup olive oil
2 teaspoons vanilla extract
2 ripe bananas
2 cups raspberries
1 package cream cheese, room temperature
1 cup white granulated sugar
1/8 teaspoon table salt
1 teaspoon vanilla extract
1 1/2 cups cold heavy whipping cream
The Bondi Baker Method
Step 1- Heat oven to 170 degrees and prepare two 20 cm round cake pans.
Step 2- In a large bowl sift together the flour, baking soda, baking powder, cinnamon, and salt.
Step 3- In a stand mixer on low speed add in the sugar, eggs, oil, vanilla, and banana. Mix on medium speed for about 1 minute, or until fully combined.One cup at a time add the flour mixture into the sugar mixture. Mix until just incorporated and remove bowl from mixer.
Step 4- Stir in the raspberries.
Step 5- Bake for 30 minutes, or until inserted toothpick is removed mostly clean.
Step 6- In the bowl of a stand mixer, beat whipping cream on medium high until stiff peaks form; about 3 minutes. Place whipped cream into a separate bowl and clean out stand mixer bowl.
Step 7- In clean stand mixer bowl whip cream cheese with whisk attachment until light and smooth. Add in sugar, salt and vanilla and beat until fully incorporated.
Step 8- Remove bowl from stand mixer and gently fold in whipped cream to cream cheese mixture.