Raspberry and cocoa loaf cake

Name: Raspberry and cocoa loaf cake
Ingredients: 8 eggs; 12 tablespoons granulated sugar; 8 tablespoons oil; 1 pinch of salt (1/4 teaspoon); 2 teaspoons grated lemon zest; 4 tablespoons milk; 12 tablespoons flour; 1 packet baking powder (10 g); 2 tablespoons cocoa; 250 g raspberries; 3 tablespoons powdered sugar

Dessert - Raspberry and cocoa loaf cake by Blanduzia M. - Recipia

Well-drained raspberries go into this raspberry and cocoa loaf cake, baked in two tins at 180°C. The crumb is fluffy, with a plain batter, cocoa streaks and little tart spots of fruit. Ana, a friend of my youngest son, Răzvan, gave me her mother's recipe, and I choose firm raspberries that hold their shape in the batter. Prep: 25 minutes. Cook: 30 minutes. Rest: 10 minutes. Total time: 65 minutes. Servings: 16. Approximately 190 kcal and 4 g of protein per serving.

Ingredients

8 eggs
12 tablespoons granulated sugar
8 tablespoons oil
1 pinch of salt (1/4 teaspoon)
2 teaspoons grated lemon zest
4 tablespoons milk
12 tablespoons flour
1 packet baking powder (10 g)
2 tablespoons cocoa
250 g raspberries
3 tablespoons powdered sugar

Preparation

1. Heat the oven to 180°C and line two loaf tins with baking paper. Wash the raspberries and leave them to drain well. 2. Separate the eggs. Beat the egg whites until stiff, then gradually add the granulated sugar and keep beating until the foam holds firm when you turn the bowl upside down. 3. Mix the egg yolks with the oil, salt, grated lemon zest and milk. Slowly fold them into the egg whites with broad strokes. 4. Mix the flour with the baking powder and fold it into the batter. Divide the batter between the two tins, keeping about a quarter aside. 5. Mix the reserved quarter with the cocoa and spoon it over the batter in the tins. Scatter the raspberries on top. 6. Bake the cakes for 30 minutes, until lightly golden and a toothpick inserted in the middle comes out clean. Leave them in the tins for 10 minutes, then dust with powdered sugar.

Notes

Keep the cakes covered at room temperature for up to 3 days. A slice goes well with black tea. You can replace the raspberries with 250 g of blueberries; cut large berries in half. If the raspberries are very ripe, leave them to drain for longer so they don't add water to the batter. Narrower loaf tins may need a few extra minutes in the oven. I choose to cut the slices only once the cakes have cooled, so the crumb stays intact. Eggs, flour and milk make the cake unsuitable for anyone avoiding eggs, gluten or dairy.

Frequently asked questions

Why did the cake sink after I took it out of the oven?

It may have come out too soon, or the egg-white foam may have deflated while mixing. Check the middle after 30 minutes and fold the batter together with broad strokes.

How can I get more visible cocoa swirls?

Put the cocoa mixture in several small dollops over the plain batter and run a wooden skewer through them twice.

Can I use frozen raspberries?

Yes, use 200 g, let them thaw completely and drain them well before putting them over the batter.

What should I do if the middle is still underbaked?

Loosely cover the surface with baking paper and leave the tins in the 180°C oven for another 5 minutes.