Explore the delightful blend of flavors in this Vanilla Raspberry Cake, enriched with sweetened condensed milk for a lush, moist texture. Infused with the gentle aroma of orange blossom water and the vibrant tartness of fresh raspberries, this cake is a celebration of simplicity and elegance. The recipe transforms traditional ingredients into a sophisticated dessert, perfect for any occasion that calls for a touch of sweetness paired with light, fruity notes.
Why You’ll Love This:
This cake offers a perfect balance of sweet and tart, with the creamy richness of sweetened condensed milk complementing the fresh zing of raspberries. The subtle hints of vanilla and floral notes from the orange blossom water elevate it from a simple sponge to an aromatic delight, making each bite a luxurious experience. Its easy preparation and exquisite flavor profile make it a favorite for both novice bakers and seasoned chefs.
Perfect Occasion:
This Vanilla Raspberry Cake is ideal for spring and summer gatherings, such as garden parties, afternoon teas, or family brunches. Its light and refreshing taste makes it a wonderful dessert following a heavy meal, or as a sweet treat to enjoy with coffee or tea. It’s also a beautiful and thoughtful gift for special occasions, beautifully presented with a dusting of powdered sugar or a dollop of whipped cream.
Decoration Tips:
To enhance the visual appeal, arrange fresh raspberries on top of the cake before baking, which not only adds to the aesthetic but also ensures a burst of flavor in every slice. A light dusting of powdered sugar or a drizzle of simple vanilla glaze after baking can add an extra touch of sweetness and make the cake even more inviting. Garnish with edible flowers or fresh mint leaves for a colorful and elegant presentation.
Ingredients:
- 4 eggs
- 300g sweetened condensed milk
- 110g all-purpose flour
- 6g baking powder
- 1 tsp vanilla powder
- 1 tsp orange blossom water
- 40g melted butter
- Fresh raspberries
Instructions:
- Mix Wet Ingredients:
- In a large mixing bowl, whisk together the eggs and sweetened condensed milk until smooth.
- Stir in the vanilla powder and orange blossom water.
- Incorporate Dry Ingredients:
- Sift together the flour and baking powder, then gradually fold into the wet mixture to avoid lumps.
- Add Butter and Fruit:
- Gently mix in the melted butter until the batter is uniform.
- Pour the batter into a greased 20 cm cake mold. Evenly scatter fresh raspberries over the top.
- Bake the Cake:
- Preheat your oven to 180°C (356°F).
- Bake the cake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Allow the cake to cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
- Serve as is or with additional fresh raspberries and a light sprinkle of powdered sugar if desired.
Enjoy this heavenly Vanilla Raspberry Cake, where the lush sweetness of condensed milk meets the tart freshness of raspberries in a beautifully simple yet elegant dessert!
