One of the things I asked for was some freeze dried raspberry powder. I have read about using it in macaroons or reconstituting it for drinks, coulis etc but I decided to try it in a cake.
I used a basic sponge recipe and simply added some of the freeze dried raspberry powder to give flavour and colour. Once baked I made some raspberry flavoured icing by adding the powder to icing sugar and enough water to make a pouring consistency. I then used a small sieve to remove any lumps and drizzled it all over the cake, allowing it to drip down the sides. I expected the colour to be a light pink colour but it was actually quite dark and almost purpley.
Next time I will whizz up the powder a bit more before using it as some of the pips were still whole. And as much as I don't like food colouring I might put a few drops in to change the colour.
It turns out its a fab way of getting the taste of raspberries without buying out of season.
In the background is a lemon drizzle cake which is one of my all time favourite quick recipes.
Recipe
For the cake:
2 eggs weighed with the shell on
The same weight of self raising flour
The same weight of caster sugar
The same weight of margarine
A splash of milk
3tsp freeze dried raspberry powder
For the icing
Approx 3 tbsp icing sugar
3 tsp freeze dried raspberry powder
A little water
Pre-heat the oven to 190C
Incorporate all of the ingredients for the cake together
Pour into a lined 1 litre loaf tin
Bake for approx 25-30 mins depending on your oven.
Remove from the tin and place on a wire rack to cool
While it cools sift the icing sugar and raspberry powder into a bowl and slowly stir in enough water to make a dropping consistency.
Once the cake is cool drizzle the icing over the top of the cake allowing it to drip down the sides
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