Whole Grain Raspberry Cake
- felichiccuisine
- Mar 7, 2024
- 3 min read
A Deliciously Healthy Dessert.
For a cake that is both stunning and nutritious, this Whole Grain Raspberry Cake is exactly what you're looking for. It blends the nutty depth of whole wheat flour with the fresh, fruity zest of raspberries, all topped with a creamy, tangy layer that feels luxurious yet light.
This cake represents an ideal blend of taste and health, simplicity and sophistication, sweetness and freshness. It looks like it required hours of preparation, yet it comes together with remarkable ease. Perfect for a family gathering, an afternoon tea, or a special weekend treat, this cake always makes a memorable impression.
Why You’ll Love This Cake
There are so many reasons I adore this Whole Grain Raspberry Cake:
Wholesome ingredients: The base is made with whole wheat flour, giving it a lovely, hearty texture and a gentle nutty taste that pairs beautifully with berries.
Fresh and fruity: The natural sweetness of raspberries adds freshness and color to every bite.
Light and creamy topping: The combination of crème fraîche (or sour cream) and cream cheese creates a perfectly smooth and lightly tangy topping that complements the sponge base.
Simple to make: You don’t need advanced baking skills for this cake. The biscuit base bakes quickly, and the creamy topping comes together in minutes.
Healthier option: By using whole grains and fresh fruit, this cake offers a more nutritious take on traditional desserts, without compromising flavor.
Why Whole Grain?
If you’ve been trying to add more whole grains to your diet, desserts like this are a lovely place to start. Whole wheat flour brings in natural fiber and nutrients, but it also enhances the flavor, adding depth and a rustic charm to your bakes.
When combined with fresh raspberries, it creates a delightful contrast between earthy and bright notes.
The result? A cake that tastes indulgent yet feels nourishing. The kind you can enjoy with your morning coffee or serve proudly after dinner.
👩🍳 Tips for Making the Perfect Whole Grain Raspberry Cake
Here are a few simple tips to make your cake even better:
Use room-temperature eggs – They mix more evenly and help your sponge rise beautifully.
Don’t overmix the batter – Gently fold in the flour to keep the texture soft and airy.
Choose ripe raspberries – Fresh, slightly soft raspberries bring out the best flavor. You can use frozen ones too, but thaw and drain them first.
Chill before serving – Let the cake rest in the fridge for at least an hour. The flavors meld together, and the texture becomes perfectly creamy.
Add a touch of zest – For a flavor twist, mix a bit of lemon zest into the topping or jam layer. It brightens everything up!
A Cake That Feels Like a Hug
Baking a cake offers a unique sense of comfort and joy. This Whole Grain Raspberry Cake expresses that feeling perfectly; it's warm and rustic while also being light and refined. It's the kind of dessert you can enjoy with family on a cozy Sunday afternoon or bring to a celebration and watch everyone ask for seconds.
If you're looking to bake healthier desserts or simply love the flavor of raspberries, this cake will quickly become one of your favorites. It shows that wholesome and indulgent can deliciously coexist in a single bite.
Whole Grain Raspberry Cake Recipe
Serves: 16
Prep Time: 20 minutes
Bake Time: 20 minutes
Total Time: 40 minutes
For the Biscuit
150g whole wheat flour
½ tsp baking powder
4 eggs (medium), separated
2 Tbsp cold water
150g sugar
For the Topping
250g crème fraîche or sour cream
3 Tbsp sugar
250g cream cheese (20% fat)
2 Tbsp raspberry jam
400g raspberries
1 tsp cocoa powder (for dusting)
Method
Make the Biscuit
Preheat oven to 175°C (350°F). Line a 24 × 24 cm square pan with baking paper. In a bowl, mix the flour and baking powder; set aside.
In a large bowl, beat egg whites with cold water until stiff. Gradually add sugar and beat until glossy. Add yolks one by one, mixing gently after each. Fold in the flour mixture carefully.
Pour into the prepared pan and bake for 15–20 minutes, until golden. Cool on a wire rack.
Make the Topping
In a bowl, mix crème fraîche and sugar. In another bowl, beat cream cheese for 3 minutes until smooth. Combine both mixtures and blend until creamy.
Assemble the Cake
5. Place the cooled cake on a serving board. Spread raspberry jam evenly, then layer fresh raspberries over it. Spread the cream mixture on top, decorate with remaining berries, and dust with cocoa powder.
Enjoy!
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