Are you ready for a fruity and sweet treat that screams sunshine? This raspberry orange cake is bursting with tangy raspberries which complement fresh orange beautifully. Garnished with a light almond crunch it makes a perfect dessert for any occasion.
I’ve been searching for new cake ideas for my final exam and I came up with this combo. Orange and raspberry pair well together. Besides, this cake is really easy to make. Really, anyone can make it. More, all you need is one bowl, less than 10 minutes to make the batter and relax while the cake bakes.
If you are looking for layers, chocolate glaze, sugar or chocolate decorations, buttercream or mousse, this is not the right recipe. There are no layers, no cream or mousse. But it tastes DE-LI-CI-OUS. Wink. However, you can still check my strawberry buttercream banana coconut cake or my chocolate mousse or this raspberry vanilla poppy seed cream cake.
Simple and delicious cake
Cakes can be delicious, gorgeous and simple, all at the same time. Just like this raspberry orange cake. A lovely buttery, moist and soft cake packed with raspberries and oranges is more than you need to know. Right? Nah. It is also topped with delicate crunchy almonds. Shortly said, it is a melt-in-your-mouth cake. Wink.
More, this cake is miles away from those dry cakes which you can only eat with a whole bottle of water on the side. Wink. In fact, it is the complete opposite. Oranges bring out the freshness, coconut oil and butter make it rich and the small pink raspberries make it perfectly fruity.
Additionally, for more simple and delicious treats, check these out: cranberry banana bread, a tender orange olive oil cake, an Italian classic tenerina al cioccolato e caffe or this chocolate zucchini cake. They all taste amazing just as they are.
Also, an easy trick to prevent the raspberries from making the cake too soggy is to toss them in flour or starch, before folding them into the cake batter. A thin coat of flour or starch will retain the excess moisture of raspberries and your cake will still be moist but not soggy.
As I said, this cake is fabulous just as it is. I only added some icing sugar and shaved almonds as a topping. Yes, a crunch belongs on a cake. But I would say, I kept it simple all the way. Wink. However, you can go crazy and add some whipped cream, white chocolate sauce, vanilla sauce or ice cream when serving it to your guests.
Ingredients for one raspberry orange cake (Ø 18 cm):
- 30 g butter (melted)
- 40 g coconut oil (melted)
- 30 g plain greek yogurt
- 1 egg
- orange zest from one orange
- 40 ml orange juice
- 110 g granulated sugar
- 2 tsp of vanilla extract
- 80 ml buttermilk
- 150 g flour
- 1/3 tsp of baking soda
- half a tsp of baking powder
- two pinches of salt
- 120 g frozen raspberries
- 1 Tbsp of coconut flour or a regular one
- icing sugar for garnish
- shaved almonds for garnish
To begin, preheat the oven to 175°C and grease your cake tin or pan. Line with some parchment paper if needed.
In a medium bowl, add the melted coconut oil, melted butter, yogurt, egg, orange zest and orange juice, sugar, vanilla and buttermilk. Mix to combine.
Then, add the flour, baking soda, baking powder and salt. Mix until just combined.
In a small bowl, toss the frozen raspberries and coconut flour and, using a rubber spatula, fold them into the cake batter.
Pour the cake batter into the greased cake pan or form and place it in the oven on the middle rack. Bake for 35 minutes or until the center feels no longer wiggly. In case the cake is not set, cover it with aluminium foil and bake for 10 more minutes. After the cake is baked, remove it from the oven and allow it to cool for a couple of minutes.
Then, remove the cake from the pan or form and flip it onto a wire rack to cool completely.
Finally, garnish the raspberry orange cake with icing sugar and lightly toasted shaved almonds. Serve it with a cup of tea or coffee, with a glass of wine or a glass of fruit juice.
Enjoy.
