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Preparation
in 40 minutes
Cooking
in 30 minutes
Temperature
180 °C
- Heat the oven to 180°C.
- Mix softened butter, oil and sugar with electric mixer until light in color and fluffy.
- Add eggs one at time and whisk well.
- Mix the dry ingredients.
- Add the dry ingredients and mix well.
- Pour the dough to loose bottom cake tin (20 cm).
- Bake for 30 minutes or until cake is well done.
- Let the cake cool.
- Whisk the cream and the cream cheese until fluffy. Season with sugar and lemon juice.
- Fill the cake with raspberry jam, cream cheese filling and fresh raspberries.
Ingredients
For the dough:
170
g
1 1/2
tsp
baking powder
140
g
butter
30
olive oil
170
g
sugar
3
eggs
For the filling and topping:
to taste
raspberry jam
200
ml
double cream
100
g
cream cheese
2-3
tbsp
sugar
a little bit of
lemon juice
300
g
raspberries
Nutritional & Dietary
Gluten-free
No nuts added
No oat added
No sesame added
No soya added
No yeast added
Palm oil free
Wheat free
Vegetarian
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in this recipe
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