Lemon-raspberry marble cake

Name: Lemon-raspberry marble cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 150 g frozen raspberries; 300 g soft butter or margarine; 300 g Sugar; 7-10 Tbsp Salt; 4 Eggs (size M); 400 g Flour; 3/4 package Baking Powder; 2 untreated lemons; 200 g Icing sugar; 50 g fresh raspberries; 7-10 Tbsp Fat and flour

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

150 g frozen raspberries
300 g soft butter or margarine
300 g Sugar
7-10 Tbsp Salt
4 Eggs (size M)
400 g Flour
3/4 package Baking Powder
2 untreated lemons
200 g Icing sugar
50 g fresh raspberries
7-10 Tbsp Fat and flour

Directions

1
Defrost 75 g raspberries. Mix fat, sugar and 1 pinch of salt with the whisk of the hand mixer for 2-3 minutes until creamy. Stir in the eggs one after the other. Mix flour and baking powder, stir in.
2
Cut the dough in half. Wash lemons thoroughly, grate dry, finely grate the zest of 1 lemon. Halve the lemon, squeeze the juice. Puree the defrosted raspberries. Fold in 3 tbsp. lemon juice and zest under one half of the dough, under the other half raspberry puree and frozen raspberries.
3
Place the doughs alternately in a greased and floured springform pan (26 cm Ø) and spoon them with the handle of a tablespoon. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 50 minutes, remove from oven. Leave to cool for approx. 2 hours on a cake rack.
4
Remove the zests from 1 lemon. Halve the lemon and squeeze the juice. Mix icing sugar with 5 tablespoons lemon juice to a thick icing. Remove the cake from the mould and place on a cake rack. Pour the icing over the cake so that something runs down the side. Decorate with lemon zests and fresh raspberries, leave to dry for about 30 minutes.
5
waiting time approx. 2 1/2 hours