Raspberry Limeade Cake Food

RASPBERRY-LEMONADE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. In small bowl, mix hot water and gelatin until gelatin is completely dissolved; cool slightly.
• In large bowl, beat cake mix, 1/4 cup of the gelatin mixture, 1/4 cup of the lemonade concentrate, the water, oil and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan. Reserve remaining gelatin mixture and lemonade concentrate.
• Bake 25 to 31 minutes or until toothpick inserted in center comes out clean. Poke warm cake every inch with fork tines. Remove 1 tablespoon of the reserved gelatin mixture to microwavable custard cup or small bowl. In another small bowl, mix remaining gelatin mixture and remaining 1/4 cup lemonade concentrate; pour slowly over cake. Cool completely, about 1 hour.
• In medium bowl, fold together frosting and whipped topping; frost cake. Microwave 1 tablespoon gelatin mixture uncovered on High 10 seconds to liquefy. Using 1/4 teaspoon measuring spoon, place small drops of gelatin mixture over frosting; with spoon or toothpick, swirl gelatin into frosting. Garnish each piece with raspberries and lemon peel strips. Store covered in refrigerator.

RASPBERRY LIMEADE CAKE

Steps:

• CAKE: Preheat over to 350 degrees F Spray three 9 inch round cake pans with non-stick cooking spray. In a large bowl beat butter, sugar and lime zest at medium speed with an electric mixer until fluffy. Add limeade concentrate, beating until combined (mixture will look curdled). Add eggs, one at a time, beating well after each addition. In a medium bowl combine flour and baking powder. Gradually add to butter mixture, alternately with buttermilk, beginning and ending with flour mixture, beating just enough to combine after each addition. Pour batter evenly into prepared pans and bake for 17-20 minutes until wooden skewer comes out clean from center. Let cool in pans for 10 minutes once finished baking and then remove cakes from pans. Allow to cool completely on wire racks. Once cooled, spread raspberry filling evenly between layers and ice with cream cheese frosting. Garnish as desired. ---------------------------------- RASPBERRY FILLING: Blend raspberries until smooth in a food processor. Strain mixture and discard solids. In a medium saucepan, combine sugar and cornstarch. Add raspberry puree, egg yolks, and lemon juice, whisking to combine. Cook over medium heat whisking constantly, for 7 to 8 minutes or until very thick. Remove from heat, whisk in butter gradually until melted. Cool mixture slightly then cover and refrigerate for at least 2 hours. ---------------------------------- LIME CREAM CHEESE FROSTING: In a large bowl, beat cream cheese and butter at medium-high speed with an electric mixer until creamy. Add limeade concentrate and lime zest, beating at low speed until combined. Gradually add confectioners' sugar, beating until smooth.

SPARKLING RASPBERRY LIMEADE

Steps:

• Add the sugar, raspberries and 1 cup water to a medium saucepan and bring to a simmer. Stir until the sugar dissolves. Press the berries with the back of a wooden spoon so their juices leach into the mixture. Let sit and steep until cool. Strain, discarding the solids.
• Combine the cooled raspberry syrup, lime juice and club soda in a large pitcher. Pour into tall glasses filled with ice and garnish with the lime slices and a few extra berries.

SPARKLING RASPBERRY LIMEADE

Steps:

• Add the sugar, 1 cup water and berries to a medium saucepan and bring to a simmer. Stir until the sugar has dissolved and press against the berries with the back of the wooden spoon so their juices leach into the mixture. Let sit and steep until cool.
• In a large pitcher, combine the cooled raspberry simple syrup, lime juice and club soda. Pour into tall glasses filled with ice and garnish with a slice of lime and a few extra berries for garnish.

RASPBERRY LIMEADE WITH LAVENDER AND MINT

Steps:

• In a small saucepan over medium heat, combine 1 cup water, the sugar, lavender and mint sprigs. Bring to a simmer and cook until the sugar has dissolved, about 3 minutes. Cool and strain.
• In a blender, add the cooled syrup, raspberries and lime juice and blend until smooth.
• To serve, place some of the raspberry puree in the bottom of each glass, top with seltzer water and garnish each glass with a sprig of mint.

RASPBERRY & BLUEBERRY LIME DRIZZLE CAKE

Steps:

• Line the base and sides of a 20cm/8in square cake tin (not loose-based) with greaseproof paper and butter the paper. Set oven to 180C/Gas 4/fan oven 160C.
• Cream the butter and sugar together until light. Gradually beat in the eggs, adding a little flour towards the end to prevent curdling. Beat in the lime zest, then fold in the flour and almonds. Fold in enough lime juice - about 3 tablespoons - to give you a good dropping consistency (the mixture should drop easily from the spoon when tapped).
• Fold in three quarters of the blueberries and raspberries and turn into the prepared tin. Smooth the surface, then scatter the remaining fruit on top - it will sink as the cake rises.
• Bake for about 1 hour (cover with foil if beginning to brown too much), or until firm to a gentle prod in the centre. A skewer pushed into the centre should be clean when removed.
• Meanwhile make the syrup: put the lime juice, zest and sugar in a small saucepan. Put over a gentle heat and stir, without allowing to bubble. The sugar should dissolve a little. As soon as the cake comes out of the oven, prick all over with a skewer then spoon the syrup over it. To store, cool before wrapping in paper and/or foil.
• Carefully remove the cake from the tin, discard the lining paper and cut into 12 pieces to serve.

RASPBERRY-MINT LIMEADE

Steps:

• Finely chop mint, and rub into sugar OR pulse mint and sugar in food processor. Place mint sugar in 1-quart saucepan with raspberries and 1/4 cup water. Heat over medium-high heat until sugar dissolves, raspberries break down, and mixture comes to a boil. Remove from heat, and strain through fine mesh strainer. Set raspberry mint syrup aside to cool.
• In large pitcher, mix raspberry mint syrup, lime juice, 3 cups water and the sparkling water. Serve immediately with lots of ice and a shot of gin, or refrigerate until ready to serve.

RASPBERRY LIMEADE

Steps:

• In a blender or food processor purée 1 cup of the raspberries with 1 cup of the water and force the purée through a fine sieve set over a pitcher, pressing hard on the solids. Add the remaining 1 cup raspberries, the remaining 2 1/2 cups water, the sugar, and the lime juice and stir the mixture until the sugar is dissolved. Divide the limeade among tall glasses filled with ice cubes and garnish each drink with some of the mint sprigs.

RASPBERRY CAKE

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.