Raspberries are more than just a pretty fruit—they’re packed with flavor and incredibly versatile in the kitchen. From ...

Treat yourself to this Raspberry Cake Roll – a fluffy sponge wrapped around a sweet-tart raspberry filling for a delightful ...

Crushed cookies, fresh raspberries, and layers of tart raspberry sorbet and vanilla ice cream transform into a gorgeous marbled cake in about 15 minutes — no frosting required.

1. In a bowl, stir the hot coffee and granulated sugar until the sugar dissolves. 2. Turn the cakes out of the pan. Set them right side up on a cutting board.

Preheat the oven to 350°. Butter a 9-inch springform pan and coat with bread crumbs. In a bowl, using a handheld mixer, beat the granulated sugar and eggs at high speed until fluffy, 2 minutes.

Scatter with fresh raspberries and chill the cake for about 20 minutes to make it easier to cut into squares. This serves 12 people generously, but you can stretch it a bit further if you need to ...

Cool off with a homemade strawberry ice cream, which uses balsamic to balance the sweet berry flavor. Or, look to impress ...

Method: For the cake: To start, preheat the oven to 180C or 160C Fan and line a 20cm (8”) cake tin with baking paper. To make the sponge, beat the butter and golden caster sugar until pale and ...

Then you add the dry ingredients; mix until just combined and then finally fold in fresh raspberries and raspberry jam. Further, the social media video of the cake being prepared doesn't follow ...

Pre-heat your oven to 170C (fan assist). Mix all the base/topping ingredients together until smooth, then place 300g of the mix in the bottom of a lightly greased eight-inch springform cake tin.