Archives For raspberries

Domata Raspberry
Looking for a great summer dessert?  This pudding cake is full of flavor, moist and springy.  And, It is a breeze to make.  I would have taken a picture but it was devoured before I had a chance!  
6 servings
 Ingredients:
8 tablespoons (1 stick) unsalted butter, melted and cooled slightly, plus extra for greasing the pan
¾ cup granulated sugar
1 tablespoon fresh lemon juice
1 teaspoon cornstarch
2 cups fresh raspberries
½ cup raspberry jam
1 cup Domata Gluten Free Recipe Ready Flour
1 ¾ teaspoons baking powder
¼ teaspoon Kosher salt
1 large egg
½ cup whole milk
1 teaspoon pure vanilla extract
Directions:
Set a rack in the middle of the oven and preheat the oven to 375ºF. Butter a 9-inch square baking pan.In a small saucepan over low heat, stir together ¼ cup of the sugar, ¼ cup of water, the lemon juice, and cornstarch and bring to a simmer. Add the raspberries and the raspberry jam and cook, stirring, for an additional 3 minutes. Set aside.

In a medium mixing bowl, whisk together the Domata Recipe Ready Flour, baking powder, salt, and the remaining ½ cup of sugar.

In a large mixing bowl, whisk together the egg, milk, melted butter, and vanilla. Add the dry ingredients and stir with a wooden spoon until just combined.

Spread the batter into the baking pan and top with the raspberry sauce.

Bake until a cake tester inserted in the center of the cake just comes out clean, 20 to 25 minutes. Cool in the pan on a cooling rack for 5 minutes and serve.

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Domata Gluten Free Sponge Cake

This was my first attempt at making a Sponge Cake.  It turned out great!  There are so many variations you can make with a sponge cake.  I’m sure I’ll be posting more ways to use this versatile recipe.  Here is a delicious and somewhat impressive way to serve summer berries.

Sponge Cake

Ingredients:

4 Tablespoons butter

2/3 cup sugar

4 egg yolks

2 teaspoons vanilla extract

4 egg whites

pinch of salt

2 Tablespoons sugar

3/4 cup Domata Gluten Free Recipe Ready Flour

Directions:

Preheat oven to 350 degrees.

Butter and flour the cake pan.

Melt the butter and set aside to cool.

Gradually beat the sugar into the egg yolks, add the vanilla, and continue beating for several minutes until mixture is thick and pale yellow.

Beat the egg whites and salt together in a separate bowl until soft peaks are formed; sprinkle in the sugar and beat until stiff peaks are formed. Scoop one fourth of the egg whites over the top of the egg yolk and sugar mixture. Add one fourth of the Domata Gluten Free Recipe Ready Flour, and delicately fold in until partially blended. Then add one third of the remaining egg whites, add one third of the remaining flour.  Fold until partially blended, and repeat with half of each, then the last of each and half of the tepid, melted butter. When partially blended, fold in the rest of the butter but omit the milky residue at the bottom of the pan. Do not over mix; the egg whites must retain as much volume as possible.

 

Turn into prepared cake pan, tiling pan to run batter to the rim all around. Set in middle level of preheated oven and bake for 30 to 35 minutes. Cake is done when it has puffed, is lightly brown, and has just begun to show a faint line of shrinkage from the edges of the pan.

For this version, I cut the cake in half, spread macerated berries and whipped cream on the first layer.  Add the second layer and top with more berries.

 

 

Domata Gluten Free Sponge Cake

 

This was my first attempt at making a Sponge Cake.  It turned out great!  There are so many variations you can make with a sponge cake.  I’m sure I’ll be posting more ways to use this versatile recipe.  Here is a delicious and somewhat impressive way to serve summer berries.

Sponge Cake

Ingredients:

4 Tablespoons butter

2/3 cup sugar

4 egg yolks

2 teaspoons vanilla extract

4 egg whites

pinch of salt

2 Tablespoons sugar

3/4 cup Domata Gluten Free Recipe Ready Flour

Directions:

Preheat oven to 350 degrees.

Butter and flour the cake pan.

Melt the butter and set aside to cool.

Gradually beat the sugar into the egg yolks, add the vanilla, and continue beating for several minutes until mixture is thick and pale yellow.

Beat the egg whites and salt together in a separate bowl until soft peaks are formed; sprinkle in the sugar and beat until stiff peaks are formed. Scoop one fourth of the egg whites over the top of the egg yolk and sugar mixture. Add one fourth of the Domata Gluten Free Recipe Ready Flour, and delicately fold in until partially blended. Then add one third of the remaining egg whites, add one third of the remaining flour.  Fold until partially blended, and repeat with half of each, then the last of each and half of the tepid, melted butter. When partially blended, fold in the rest of the butter but omit the milky residue at the bottom of the pan. Do not over mix; the egg whites must retain as much volume as possible.

 

Turn into prepared cake pan, tiling pan to run batter to the rim all around. Set in middle level of preheated oven and bake for 30 to 35 minutes. Cake is done when it has puffed, is lightly brown, and has just begun to show a faint line of shrinkage from the edges of the pan.

For this version, I cut the cake in half, spread macerated berries and whipped cream on the first layer.  Add the second layer and top with more berries.

Summer is sadly coming to an end.  My kids start back at school after Labor Day. The days are getting shorter. Nights are cooler. The berries have been fantastic this year. So, I decided to try making jam.

It was so easy and only took 2 ingredients: Raspberries and sugar. No pectin was needed because raspberries have natural pectin in their seeds. Now I can enjoy the fresh taste of summer year round…if they last that long!

Raspberry Jam

Ingredients:

4 cups mashed raspberries

4 cups sugar

Directions:

  1. Use a very large pot, when the jam reaches a full rolling boil it will double in volume
  2. Heat mashed berries until they reach a full boil
  3. Boil for 2 minutes
  4. Add sugar
  5. Stir well
  6. Bring to a boil, stirring constantly, boil for 2 minutes
  7. Remove from heat
  8. Beat with a rotary beater for 4 minutes
  9. Pour in sterilized jars and seal

That’s it! It took about 30 minutes total! So easy and so delicious!