Raspberry pound cake with Vin Santo cream

  • For the pound cake
  • 210g plain flour, plus more for dusting the loaf pan
  • 1 tsp bicarbonate of soda
  • 2 tsp orange zest (from 1 medium orange)
  • 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 230g granulated sugar
  • 110g unsalted butter, at room temperature, plus more for greasing loaf pan
  • 3 eggs
  • 1 tsp vanilla essence
  • 1 280g bag sweetened, frozen raspberries, thawed and drained
  • For the Vin Santo cream
  • 240ml double cream
  • 1/2 tsp vanilla essence
  • 3 tbsp icing sugar
  • 3 tbsp Vin Santo wine or Moscato wine
To make the raspberry pound cake:
1) Set an oven rack in the lower third of the oven and preheat to 180°C/gas mark 4. Grease and plain flour a 22 by 12 by 8 cm loaf pan.

2) In a medium bowl, combine the plain flour, bicarbonate of soda, orange zest, cinnamon, and salt. Whisk to combine. In a separate bowl, using an electric mixer, cream together the granulated sugar and butter until blended, about 30 seconds. With the machine running, add the eggs one at a time. Add the vanilla essence. Add the dry ingredients, a small amount at a time, until just incorporated. Using a rubber spatula, fold the drained raspberries evenly into the batter.

3) Pour the mixture into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, about 55 to 60 minutes. Let the cake cool in the pan for ten minutes then transfer to a wire rack to cool completely. (Cake may deflate in the center during cooling)

To make the Vin Santo cream:
1) In a large bowl, beat the cream until it holds soft peaks.

2) Add the vanilla essence , icing sugar, and Vin Santo. Continue to beat mixture until cream holds stiff peaks.

3) Transfer the pound cake to a serving platter. Slice and serve with the Vin Santo cream.

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