Cocoa and raspberry loaf cake

Name: Cocoa and raspberry loaf cake
Ingredients: 4 eggs; 185 g sugar; 80 ml oil; 150 ml milk; 8 heaped tablespoons flour; 1/2 packet baking powder (5 g); 40 g cocoa; about 200 g raspberries

Dessert - Cocoa and raspberry loaf cake by Adina J. - Recipia

Cocoa and raspberry loaf cake is a picnic dessert with dark batter and ripe fruit on top. The center stays soft, while the raspberries soften in the oven and add a tart note to each slice; the batter with eggs, milk and cocoa comes together without much mixing. I slice it once it has cooled completely. Prep: 15 minutes. Cook: 50 minutes. Rest: 30 minutes. Total time: 95 minutes. Servings: 10. Approximately 260 kcal and 6 g protein per serving.

Ingredients

4 eggs
185 g sugar
80 ml oil
150 ml milk
8 heaped tablespoons flour
1/2 packet baking powder (5 g)
40 g cocoa
about 200 g raspberries

Preparation

1. Beat the eggs with the sugar until creamy and the sugar has dissolved. Gradually pour in the oil, continuing to mix, then add the milk and stir. 2. Mix the flour with the baking powder and sifted cocoa. Gently fold them in with a spoon until you have a smooth batter. 3. Pour the batter into a loaf pan lined with baking paper and arrange the raspberries on top. 4. Bake in a preheated oven at 160°C for about 50 minutes. Check the center with a toothpick and leave it in the oven longer if the toothpick comes out with raw batter on it. 5. Let it cool for about 30 minutes, then slice it.

Notes

Serve it with a cup of black tea. You can replace the raspberries with the same amount of blackberries; the loaf cake contains gluten, eggs and dairy. Keep the slices in a sealed container in the fridge for no more than 3 days. Choose firm raspberries, without any crushed ones, which can leave too much juice on the surface of the batter. Sometimes the toothpick hits a raspberry and makes it seem as if the batter is raw, so check in a spot without fruit too. You can bake it a few hours before the meal, since it slices more neatly once cooled.