24 EASY RASPBERRY DESSERT RECIPE COLLECTION
From raspberry cheesecake bars to lemon raspberry cake, these fruity desserts are guaranteed to please.
Provided by insanelygood
Categories Desserts Recipe Roundup
Number Of Ingredients 24
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious dessert in 30 minutes or less!
Nutrition Facts :
RASPBERRY-CINNAMON MUFFINS
These delicious raspberry muffins are low fat and dairy free.
Provided by Cora
Categories Bread Quick Bread Recipes Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a muffin tin with paper liners.
- Stir brown sugar, applesauce, and egg in a bowl until well combined. Add flour, baking soda, cinnamon, and salt; stir until just combined. Fold in raspberries gently.
- Use a disher scoop to portion uniform amounts of batter into the prepared muffin tin.
- Bake in the preheated oven until muffins are golden brown and a toothpick inserted into the center comes out clean, 15 to 20 minutes. Remove muffins from the tin immediately and cool on a wire rack.
Nutrition Facts : Calories 149.3 calories, Carbohydrate 34.2 g, Cholesterol 15.5 mg, Fat 0.7 g, Fiber 1.8 g, Protein 2.3 g, SaturatedFat 0.2 g, Sodium 265.9 mg, Sugar 20.7 g
CLASSIC SPONGE CAKE WITH RASPBERRIES AND CREAM FILLING
Make and share this Classic Sponge Cake With Raspberries and Cream Filling recipe from Food.com.
Provided by AaliyahsAaronsMum
Categories Dessert
Time 1h
Yield 2 layers, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- You will need 2 8-inch sponge tins, lightly greased and lined with parchment paper.
- Pre-heat the oven to gas mark 3/325F/170°C.
- In a large mixing bowl, sift in the flour and baking powder.
- Add all the other 'sponge' ingredients to the bowl and whisk everything together until you have a smooth, well-combined mixture which will take about a minute.
- The mixture should drop easily off a spoon when you give it a tap (if it seems a little too stiff, add 1 tablespoon of water and mix again).
- Now divide the mixture between the 2 prepared tins and level it.
- Place on the centre shelf of the oven and bake for about 30-35 minutes (DO NOT OPEN THE OVEN DOOR for the 1st 30 minutes).
- To test if they are cooked, touch the centre lightly with your finger - if it leaves no impression and springs back, the cake is cooked.
- Remove them from the oven and let it cool in the tin for 5 minutes before turning them out on to a wire rack.
- Carefully peel off the base papers and leave the sponges to get completely cold.
- For the filling, beat the double cream till soft peak.
- Now on the base layer, first spread half of the jam then spread half of the double cream and then scatter the raspberries all over.
- Spread the remaining cream and drizzle the rest of the jam.
- Place the second layer on top, press very lightly to sandwich everything together.
- Lightly dust the top of the cake with icing sugar before serving.
Nutrition Facts : Calories 697.6, Fat 42.3, SaturatedFat 25.5, Cholesterol 213.6, Sodium 415.7, Carbohydrate 73.1, Fiber 3.8, Sugar 37.8, Protein 8.6
RASPBERRY CAKE
Make this summery cake with seasonal fresh raspberries. A dusting of icing sugar offsets the red of the raspberries, but you could also serve with a glaze.
Provided by Samuel Goldsmith
Categories Dessert
Time 50m
Number Of Ingredients 10
Steps:
- Heat the oven to 180C/160C fan/ gas 4. Oil a deep, 20cm loose-bottomed cake tin and line with baking parchment. Combine the flour and sugar in a bowl. Set aside.
- Mix the oil, yogurt, eggs, vanilla extract and lemon zest in another bowl. Tip in the flour and sugar mixture and fold in until smooth. Gently fold in the raspberries and bake for 30-40 mins, or until a skewer inserted into the middle comes out clean. Leave to cool in the tin for a few minutes, then cool completely on a wire rack. Dust lightly with icing sugar and serve topped with more raspberries, if you like. Will keep for up to three days in an airtight container.
Nutrition Facts : Calories 364 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 24 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium
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- 1. Add the yeast, 1 tsp of the sugar, and 1 cup of warm (not hot) milk to the bowl of a stand mixer. Let sit for 5 minutes, until mixture starts to get frothy.
- 2. Add the butter, eggs, salt, remaining sugar, and 4 cups of flour to the stand mixer. Use the dough hook attachment to mix on medium speed. The dough should start to come together. If it’s still sticky (to the touch or sticking to the bowl), add a few tablespoons of flour at a time and continue to mix until the dough feels smooth (but not dry).
- 3. Dump the dough out for a minute (into your hand or on a plate) and lightly oil the mixer bowl. Put the dough back in, cover the mixer bowl with a damp paper towel or kitchen towel, and let sit for an hour.
- 4. About 10 minutes before the end of the hour, make the filling for your dough. Combine the butter, brown sugar, granulated sugar, lemon zest, and cornstarch in a bowl. Leave the raspberries set aside for now.
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