Raspberry Swirl Cake

by | Apr 11, 2018 | DESSERTS, CAKES AND SQUARES | 0 comments


Raspberry Swirl Cake
Print Recipe
    Servings Prep Time
    12-16 people 20 minutes
    Cook Time Passive Time
    50-60 minutes 3 hours
    Servings Prep Time
    12-16 people 20 minutes
    Cook Time Passive Time
    50-60 minutes 3 hours
    Raspberry Swirl Cake
    Print Recipe
      Servings Prep Time
      12-16 people 20 minutes
      Cook Time Passive Time
      50-60 minutes 3 hours
      Servings Prep Time
      12-16 people 20 minutes
      Cook Time Passive Time
      50-60 minutes 3 hours
      Ingredients
      Raspberry Sauce
      Cake
      Mascarpone Whipped Cream
      Servings: people
      Instructions
      Raspberry Sauce
      1. Combine raspberries and sugar in a small sauce pan and heat on medium until berries have cooked down and mixture is bubbling, stirring occasionally, about 10 minutes. Whisk together water and cornstarch. Add to berries, stirring until combined and mixture returns to a boil. Remove from heat and strain through a fine mesh sieve, pressing on solids to extract as much sauce as possible. Allow mixture to cool to room temperature. Yields approximately 3/4 cup.
      Cake
      1. Preheat oven to 350℉ and position rack in centre of oven. Prepare a 9" x 2" or 9" x 3" cake pan by spraying with non stick spray and lining bottom with parchment paper.
      2. In a small bowl stir together flour, baking powder and salt. Beat sugar and oil together using a stand mixer fitted with a whip attachment or an electric hand mixer. Add eggs, one at a time, whisking after each. Beat until light, about 1 minute. Add milk, vanilla and flour mixture. Whisk on medium/high until smooth, scraping bowl once, about 1 minute. With mixer running on low, slowly add water. Increase speed and mix until water is incorporated, scraping the bowl once.
      3. Pour half the batter into prepared pan and drizzle with 3 tbsp of raspberry sauce. Pour on remaining batter and repeat with another 3 tbsp of raspberry sauce. Using a small knife pushed to the bottom of the pan, make several figure 8's in the batter to swirl the raspberry sauce. Do not swirl or stir in excess as it will muddle the batter. You will have some raspberry sauce remaining on the top of the cake.
      4. Bake in preheated oven for 45-50 minutes until a skewer inserted comes out clean. Remove to cooling rack and allow to cool completely prior to removing from pan. When cool, invert cake and remove parchment paper, turn back upright and top with mascarpone whipped cream. Serve with extra raspberry sauce and fresh raspberries.
      Mascarpone Whipped Cream
      1. Using a stand mixer fitted with a whip or electric hand held mixer, whip cream and powdered sugar until soft peaks form. Add mascarpone and vanilla and continue to whip on high until combined and stiff peaks form.
      Recipe Notes

      Be sure to use a 9" x 2" or 9" x 3" pan.

      Red Currant Raspberry Jelly

      by | Sep 11, 2017 | CONDIMENTS AND SAUCES, VEGETARIAN | 0 comments


      Red Currant Raspberry Jelly
      Print Recipe
        Servings
        9 250ml jars
        Servings
        9 250ml jars
        Red Currant Raspberry Jelly
        Print Recipe
          Servings
          9 250ml jars
          Servings
          9 250ml jars
          Ingredients
          Servings: 250ml jars
          Instructions
          1. In a large heavy pot add currants, raspberries and water. Bring to a simmer and cook for 10 minutes, mashing fruit as it cooks down. Remove from heat and strain through several layers of cheese cloth or pour into a jelly bag. Allow liquid to drip out over several hours or preferably overnight. Gently press solids to retrieve the last bit of liquid, being careful not to over squeeze the fruit as squeezing the fruit will bring out the bitterness in the skins.
          2. Prepare canner, jars, snap lids and bands and assemble all necessary equipment such as tongs and towels prior to starting. Wash and rinse jars, snap lids and bands. Place jars on a rack in your canner. Fill with water to 1" above the jars. Heat until water reaches 180℉. Keep warm until ready to use. In a small pot add snap lids and cover with water. Heat until water reaches 180℉, keep warm until ready to use.
          3. To a large heavy pot add 7 cups of sugar, 6.5 cups of juice, and 2 tsp lemon juice. Bring to a rolling boil and add pectin. Continue with a rolling boil for a full minute. Remove from heat and skim foam. Immediately pour hot jelly into prepared jars leaving 1/4" headspace. Wipe rim and top with prepared lids, screwing the bands to finger tight. Place jars in prepared water bath canner, cover with lid and process for 10 minutes, adjusting for your altitude (see notes). For me it was 20 minutes. Turn off heat and allow canner to sit for 5 minutes before removing jars to a towel lined rack. Allow jars to cool undisturbed.
          4. Remove bands and clean jar tops if needed. Re attach bands loosely and label as desired. Store in a cool dark place for up to 1 year. Enjoy!
          Recipe Notes

          Altitude Chart

          1001-3000  Increase time by 5 minutes

          3001-6000  Increase time by 10 milnutes

          6001-8000  Increase time by 15 minutes

          8001-10000  Increase time by 20 minutes

          Balsamic Raspberry Ripple Ice Cream

          by | Apr 28, 2017 | DESSERTS | 0 comments


          Balsamic Raspberry Ripple Ice Cream
          Print Recipe
            Servings Prep Time
            5 cups 10 minutes
            Cook Time Passive Time
            10-12 minutes 8 1/2 hours
            Servings Prep Time
            5 cups 10 minutes
            Cook Time Passive Time
            10-12 minutes 8 1/2 hours
            Balsamic Raspberry Ripple Ice Cream
            Print Recipe
              Servings Prep Time
              5 cups 10 minutes
              Cook Time Passive Time
              10-12 minutes 8 1/2 hours
              Servings Prep Time
              5 cups 10 minutes
              Cook Time Passive Time
              10-12 minutes 8 1/2 hours
              Ingredients
              Servings: cups
              Instructions
              1. In a small sauce pan add balsamic vinegar and heat over medium until it begins to boil. Allow to reduce for 1 minute, stirring often. Set aside.
              2. In a medium sauce pan stir together raspberries, sugar and water. Cook over medium heat until raspberries are mashed down and mixture is bubbling. Continue to cook until thick and syrupy, stirring often, approximately 10 minutes. Strain using a fine mesh sieve, pressing solids against the sides to expel as much juice as possible. Discard solids and stir reduced balsamic vinegar and 1/2tsp vanilla into raspberry juice. Cool until chilled.
              3. Whip cream and 1tsp vanilla until stiff peaks form. Fold sweetened condensed milk into whipped cream. Pour half into a 9"x5" loaf pan. Drizzle half the raspberry sauce over the cream mixture. Pour remaining cream mixture over to cover completely. Top with remaining raspberry sauce and swirl using a bread knife. Cover and freeze for at least 8 hours.