Discover the delightful combination of raspberry and orange in this simple yet exquisite cake. This easy-to-make recipe results in a moist, flavorful cake that perfectly balances the zesty tang of orange with the sweet burst of fresh raspberries. Whether you’re a novice baker or a seasoned pro, this cake is sure to impress with its vibrant flavors and beautiful presentation.
Why You’ll Love This Cake
This Raspberry and Orange Cake is not just delicious—it’s also visually appealing and refreshing. The natural sweetness of the raspberries complements the citrus notes from the orange, providing a taste that’s both sophisticated and comforting. It’s perfect for any occasion, from casual gatherings to more festive celebrations.
Perfect Occasion for This Cake
This cake is ideal for brunches, afternoon tea parties, or as a delightful dessert after a family meal. It’s also great for seasonal gatherings or celebrations where a light, fruity cake is desired. Serve it at spring and summer parties to enjoy the best of the seasonal fruit flavors.
Baking Tips
- Fresh Ingredients: Use fresh raspberries and orange zest to maximize the flavor of the cake.
- Gentle Folding: Be gentle when folding in the raspberries to avoid crushing them, which helps keep their shape and texture within the cake.
- Cake Testing: Check the cake a few minutes before the timer goes off to avoid overbaking. Insert a toothpick into the center; it should come out clean when the cake is done.
Ingredients:
- Zest of one orange
- 135 grams unsalted butter, room temperature
- 40 ml vegetable oil
- 250 grams sugar
- 2 eggs
- 2 tablespoons honey
- 90 ml milk
- Juice of one orange
- 1 tablespoon baking powder
- 1 teaspoon salt
- 280 grams all-purpose flour
- 120 grams fresh raspberries
- Icing sugar for dusting (optional)
Instructions:
- Preparation:
- Preheat the oven to 180°C (356°F). Line a cake tin with parchment paper.
- Mix Wet Ingredients:
- In a large mixing bowl, use a hand mixer to blend the butter, orange zest, sugar, and vegetable oil until creamy and well combined.
- Gradually add the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Stir in the honey, milk, and orange juice until the mixture is smooth.
- Incorporate Dry Ingredients:
- Sift the flour, baking powder, and salt together to ensure even distribution.
- Gently fold the dry ingredients into the wet mixture using a spatula or a wooden spoon until just combined. Take care not to overmix.
- Add Raspberries:
- Carefully fold in the fresh raspberries to distribute evenly throughout the batter.
- Bake:
- Pour the batter into the prepared cake tin.
- Bake in the preheated oven for approximately 45 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Allow the cake to cool in the tin for about 10 minutes, then transfer it to a wire rack to cool completely.
- Dust with icing sugar before serving for a touch of extra sweetness and a professional look.
Enjoy this delightful Raspberry and Orange Cake, a perfect blend of fruity freshness and sweet indulgence that’s sure to be a hit at any gathering!
