This week we’ve taste tested an Organix raspberry sponge cake recipe. To celebrate Organix’s 25th anniversary, last week we tried their no junk carrot cake which was really good. This week I’ve made a raspberry sponge cake, which was actually a bit easier and quicker. And if you’ve not checked out that post, I’m holding a giveaway for you to win a bundle of their tasty no junk foods, worth £25! Check out how to enter at the bottom of this post. Onto the good stuff…

Organix raspberry sponge cake recipe

Ingredients

  • 250g unsalted butter (room temperature)
  • 60mls maple syrup
  • 200g fresh raspberries + table spoon maple syrup
  • 2 tsps vanilla extract
  • 4 eggs
  • 300g self raising flour (or a gluten free option)

Filling and topping:

  • 200g fresh raspberries
  • 400mls double cream
  • 4 tbsps maple syrup

Method:

  • Preheat your oven to 180°C, 160°C fan, Gas Mark 4. Grease and line two 20cm sandwich tins with non-stick baking parchment using a little extra butter. Top tip: you can use the left over butter on the butter wrapper for this and it’s a great job for little ones.
  • Make the raspberry puree by blending the raspberries and a table spoon of maple syrup in a blender until perfectly smooth.
  • In a large bowl beat the butter with the maple syrup and 1 tbsp of flour until soft. Add the raspberry puree and vanilla extract with 2 tbsps of flour and beat in. (Or you can use an electric cake mixer with the paddle attachment.)
  • Add the eggs one at a time with 1 tbsp of flour with each egg added. Beat in thoroughly. (The flour stops the mixture from splitting, which happens if it’s too wet.)
  • Sieve in the rest of the flour gradually and fold lightly into the mixture using a metal spoon. (You want to keep as much air as possible in the mixture – so be careful not to over mix it.) Why not let little ones have a stir or press on and off on the mixer.
  • Divide the mixture evenly between the two sandwich tins. Smooth over lightly, then bake for 20 minutes or until golden and springy to the touch. Insert a knife to check they are cooked – it should come out clean. Leave in the tin for 10 minutes to cool a little, then move onto wire rack to cool completely.
  • Once the sponge is completely cool, whip the cream until thick, then very lightly stir through 2 tbsps of maple syrup. Blend the additional raspberries into a bowl and stir in 2 tbsps of maple syrup. Combine to make a lovely raspberry cream to fill and put on the top of the cake.

The verdict?

Like I’ve said, this was a bit easier and quite a bit quicker than the carrot cake. All you need is a hand held whisk and I used a hand blender to puree the raspberries. The sponge mix is a bit less sweet than a traditional cake, but the raspberry cream is perfectly sweet and also nicely refreshing. We’ve all enjoyed a big slice after tea! Check out www.organix.com for lots more delicious recipes for all the family.

Your chance to win £25 of Organic foods!

 

If you’d like the chance to win a bundle of Organix foods then all you need to do is enter the competition by clicking on the link at the bottom of my previous Organix recipe post. The competition is open until midnight on 26th July 2017. Good luck!

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