Raspberry Marble Cake

I bought a lot of slim cake pans lately.

As the cake that we get from this kind of pan will be high and narrow rather than short and wide, I think it's very cute ^^. When serving, my family members love this size because each cut of the cake is not too much for them.

Anyway, you can use an 18 cm. loaf pan to make this recipe too.

Because it's a cute pan so I have to make a cute cake too.

This simple pound cake is lovely both in its taste and its look. Rich butter taste and tangy raspberry come together in a marble-style cake.

 

You may think that white chocolate and freeze-dried raspberry are just for decoration, but I really recommend you add them to your cake as they add deliciousness as well.

If you want to reduce the sweetness from the white chocolate by replacing some part of the white chocolate with cocoa butter (5-15 g) not only the white chocolate will be less sweet, it will set better at room temperature too.

Recipe: Raspberry marble cake (slim pan)

สูตรภาษาไทย: มาร์เบิ้ลเค้กราสเบอร์รี่ 

日本語のレシピ：ラズベリーのマーブルケーキ

Youtube: มาร์เบิ้ลเค้กราสเบอร์รี่  / Raspberry marble cake (slim pan) /ラズベリーのマーブルケーキ

Raspberry Marble Cake

7.5x4.5×24 cm. cake pan (Slim cake pan) or 18 cm. loaf pan

Cake batter

70 g ......................... Eggs

90 g ......................... Unsalted butter

1/8 tsp ...................... Salt

1/2 tsp ......................Vanilla extract

70 g ......................... Granulated sugar

90 g ......................... Cake flour

1/2 tsp ...................... Baking powder

Raspberry cake batter

30 g ......................... Raspberry puree

10 g ......................... Raspberry powder

80 g ......................... Cake batter

Decoration

45 g .......................... White chocolate

.................................. Freeze-dried raspberry

Before baking, preheat an oven to 180℃

Line a 7.5x4.5×24 cm. cake pan (松永製作所ハイスリムパウンド, Slim cake pan) with baking paper. Or you can use an18 cm. loaf pan too.

Mix the raspberry puree and raspberry powder together and set aside.

Put the butter, salt, and vanilla into a bowl. Beat until smooth.

Add the sugar gradually and beat until fluffy and light in color.

Add the egg gradually and beat until fully combined.

Sift the flour and baking powder into the bowl.

Fold to combine.

Mix 80 g of the cake batter with the raspberry puree mixture.

Fold until fully combined.

Put the raspberry cake batter into the bowl of the plain batter. Fold 1-2 times.

Put the batter into a piping bag.

Pipe the batter into the prepared pan.

Tap the pan to remove air bubbles. Make a slope from both sides of the pan to the center (the center will be the lowest part). 

Bake for 27-30 minutes in the 180℃ preheated oven.

Remove from the oven and let the cake cool in the pan for 10 minutes.

Remove from the pan and let it cool completely.

Cover the top with melted white chocolate and decorate with freeze-dried raspberry

Raspberry Marble Cake