Raspberry cake.

I think raspberries are good in cakes. They have that sharp taste cakes crave. Blueberries are also tasty but they are a bit mild in flavour. I often think frozen raspberries are best because they are even sharper in taste then the fresh berries.

I made raspberry cakes this week. They are called “Sticky raspberry cakes”. I made them thicker than they should be and that made them not sticky but they were delicious. They are easy to make and that`s what`s best about them.




200 g butter

4 eggs

5 dl sugar

6 dl wheat flour

1 tsp vanilla sugar

Flaked almonds

3 dl frozen berries


Melt the butter and let it cool.

Stir in the eggs, sugar, vanilla sugar (I put in 2 tsp instead) and flour.


Spread the batter in an oven tin. The recepy said to use a big one but I used a smaller and I put a baking paper at the bottom of it.

Sprinkle the berries and flaked almonds on top of it. There wasn`t any amount on how much almonds to use. I like almonds and used around 2 dl.


Bake for 30 minutes at 175 C in the middle of the oven.





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