Raspberry cake with rosemary

3 g rosemary

1 lemon

250 g butter

soft

250 g sugar

20 g vanilla sugar

4 eggs

100 ml full cream

300 g plain flour

1 pinch of Salt

7 g baking powder

Aire caliente húmedo (170 °C)

Finely mix the rosemary with a blender. Wash, zest and juice the lemon.

Mix together with the rest of the ingredients for the cake to form a smooth cake mixture.

200 g raspberries

Grease the round baking tray with butter. Turn the cake mixture into the baking tray. Arrange the raspberries on top, pressing them down lightly into the cake mixture. Put the round baking tray on the wire shelf in the preheated cooking space. Bake.

Introducir los alimentos

Aire caliente húmedo 170 °C durante 30 Min.

Icing sugar

Allow the cake to cool before dusting with icing sugar.