Raspberry Swirl Cake
The texture of this cake is very tender and luscious. It practically melts in your mouth. My DIL Ayelet was over for Shabbat with Netanel and Bnaya and she looked at me and said, I really hope you’re gonna post this recipe this week cuz I wanna make it myself! So you know it was a big hit. You can of course switch out the raspberry jam with a different fruit jam if you wish but I just love the flavor. So gather your ingredients!
Preheat the oven to 350 F/180 C.
Grate your lemon peel and juice the lemon and set aside.
Take out your mixer and put the sugar and eggs in together.
Now whip the eggs and sugar together about 4-5 minutes or till the mixture gets pale yellow and fluffy.
Note the pale yellow color it turns, correct. Now add the oil in a stream which thickens the batter somewhat. Place the coconut cream, vanilla and lemon juice in a cup together and in a separate bowl mix the flour, baking powder, salt and lemon peel.
Add the flour mixture and the coconut cream mixture alternately to the batter while beating in mixer.
Beat just till smooth.
Pour into a 10 inch tube pan which you grease and flour.
Now take the jam and spoon up 3 heaping generous tablespoons and dollop onto top of batter like so:
Swirl the jam into the batter with a knife in an S shaped pattern to marbelize the batter.
Place into preheated oven and bake about 35-40 minutes or till when tested with a wooden toothpick comes out clean. Let cake cool in pan on a wire rack till cold. Unmold (after gently prying away from sides and tube with a knife) by placing a platter over the top and gently flipping cake onto platter. Wonderful.
For those who’ve asked to see a picture of the inside of the cake with the swirl, here you go!
Raspberry Swirl Cake
3 large eggs
1 cup (200 grams) sugar
3/4 cup (177 ml) oil
1 cup (240 ml) coconut cream
1 teaspoon vanilla extract
2 teaspoons lemon juice
Grated zest of a medium lemon
2.5 cups (300 grams) flour
1/2 teaspoon salt
2 teaspoons baking powder
3 heaping tablespoons raspberry jam
Directions:
Preheat the oven to 350 F/180 C. Grease and flour a 10 inch (25 x 10 cm) tube pan.
Whip eggs and sugar together till pale yellow and fluffy about 4 minutes. Add the oil in a stream to egg mixture, beating all the while. In a measuring cup place coconut cream, lemon juice and vanilla and mix flour, baking powder and salt in a separate bowl. Shake them into bowl of mixer alternately and whip together just till thick and smooth. Batter is thick like Greek yogurt. Pour into greased and floured tube pan. Take 3 generous, heaping tablespoons of raspberry jam and gently spoon on top. Take a knife and swirl into batter in an S shaped pattern to marbelize. Bake 35-40 minutes or till a wooden toothpick inserted in middle comes out clean. Cool in pan on wire rack. Gently pry cold cake from sides and middle with a knife, place platter over top of pan and invert cake onto platter.
Hello,
Coconut cream is not common in the states. Can I use a substitution?
Many thanks!
Yes you can! Soy milk/cream, oat milk, rich’s whip and the like.
Are you using what we call in Australia an aluminium “angel tin”?
If you mean an angel food cake tin then yes!
I have either a bundt pan or a two piece tube pan. Which is better?
You can use either. If you use the bundt pan, make sure you thoroughly grease and flour the pan so it will release properly from the pan due to all the nooks and crannies. If you use a removable base tube pan, this is a little hack I do. Take a bit of the batter (without the jam in it) and lightly dab along the inner bottom of the pan. Then place the removable part of the tube pan on top to act almost like glue to lessen the chance of the cake leaking out (although the batter is fairly thick and shouldn’t, these things happen to one’s aggro). Also worth placing a baking sheet with parchment paper under it in case it leaks. But in terms of the baking? Tube and bundt produce the same result.
I would like to see a picture of the cake with a slice taken out to see the inside
I uploaded a pic to the post.