goodness, love, constancy
1-1/2 c all-purpose flour
2 tsp baking powder
1/4 tsp kosher salt
1 c lowfat buttermilk
1-1/4 c sugar
3 large eggs
2 tsp grated lemon zest (from a large lemon)
1/2 tsp vanilla extract
1/2 c vegetable oil
1 cup organic fresh or frozen raspberries
2 tsp framboise liqueur (water, in its absence)
2 tsp sugar (raw preferably)
1/3 c sugar (for sauce)
Preheat oven to 350F. Butter and line a loaf pan with parchment. Sift together the flour, baking powder, salt in mixing bowl. In separate bowl, whisk together the buttermilk, sugar, eggs, zest, vanilla. Mix the buttermilk mix with dry ingredients until just combined. Fold-in the oil until evenly incorporated. Pour into pan and let batter rest. In blender, blen juice, raspberries, liqueur, sugar until smooth. Strain 1 oz of the mixture and drizzle lightly over batter, using toothpick to swirl it into the batter. Bake 40-50min or until a toothpick inserted into center comes out clean. Strain remaining raspberry mix into a sauce pan and add 1/3 c sugar. Cook over medium-low until sugar dissolves. Set aside to cool. Cool cake on wire rack. Serve with sauce.
l i v e e x u b e r a n t l y™
No comments:
Post a Comment