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🍰 Sheet Pan Raspberry Cake

100 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Put 270 milliliters of water, rapeseed oil, and a pinch of salt into a small pot.
  2. 2. Bring the mixture to a boil while stirring.
  3. 3. Sprinkle corn grits into the boiling liquid while stirring constantly with a whisk.
  4. 4. Let the mixture cook for another 5 minutes while stirring.
  5. 5. Remove the pot from the heat.
  6. 6. Put the eggs into a large mixing bowl.
  7. 7. Beat the eggs until foamy using the beaters of a hand mixer.
  8. 8. Add 70 grams of cane sugar gradually while continuing to beat.
  9. 9. Beat the mixture until creamy for another 3 minutes.
  10. 10. Add the hot corn grits gradually to the egg cream while beating constantly.
  11. 11. Mix flour and baking powder in a separate bowl.
  12. 12. Gently fold the flour mixture into the corn grit mixture using a spatula.
  13. 13. Line a baking sheet with baking paper.
  14. 14. Spread the batter onto the baking sheet.
  15. 15. Smooth the batter with a rubber spatula.
  16. 16. Preheat the oven to 200 degrees Celsius (convection: 180 degrees Celsius, gas: setting 3).
  17. 17. Bake the cake on the middle rack for approx. 20 minutes.
  18. 18. Meanwhile, pick over the raspberries.
  19. 19. Press approx. 350 grams of raspberries through a fine sieve into a small bowl.
  20. 20. Season the raspberry puree with the remaining sugar to taste.
  21. 21. Add sweetener if desired.
  22. 22. Fill the puree into a small freezer bag.
  23. 23. Seal the bag.
  24. 24. Cut off a small tip of the corner.
  25. 25. Remove the baking sheet from the oven.
  26. 26. Place the sheet on a heat-resistant work surface or an inverted oven rack.
  27. 27. Squeeze the raspberry puree in wavy stripes onto the hot cake immediately.
  28. 28. Let the cake cool completely for about 30 minutes.
  29. 29. Cut the cake into 20 pieces before serving.
  30. 30. Top the pieces with the remaining fresh raspberries.
  31. 31. Dust the cake with powdered sugar if desired.
  32. 32. The raspberry cake is now ready to serve.

Nutrition per serving