6 Raspberry and Blackberries Pie, Muffin and Cake Recipes

Raspberries and blackberries are great for baking

Juicy, tart and fragrant, raspberries and blackberries are delicious fruits that are fantastic choices to bake pies, muffins and cakes. If you are thinking about baking something with them, in this article of Gazettely, we will introduce six different pie, muffin and cake recipes for you; stay tuned!

Poppy seed cake with raspberries

Poppy seed cake with raspberries

It looks fantastic and tastes just as good. Definitely suitable for a celebration.

Ingredients (for 16 pieces):

Instructions:

Firstly, put 80 g of sugar on 500 g of raspberries and let stand (overnight to let the juice out). Whisk the eggs with 125 g of sugar until foamy, then stir in the oil and orange juice. Sieve the flour with the cocoa powder and stir it into the egg mixture. Place the dough in a greased 26 cm diameter tin and bake at 200 °C for 20 to 25 minutes. Remove the cake after 10 minutes, cool, and then return to a clean tin.

Strain the raspberries and make up the juice to 450 ml with water or fruit juice, then add the remaining sugar and prepare the red jelly according to the instructions. Mix in the drained raspberries and spoon over the crust. Let stand for 30 minutes in the refrigerator. Then whisk the cream with the vanilla sugar and thickener and stir in the poppy seeds. Brush the cream over the jelly and leave to set. Before serving, garnish with the remaining raspberries.

TIP: If you are worried about the jelly soaking into the crust, spread a few spoonfuls of jam on the jelly first.

Raspberry muffins

Ingredients (for 12 pieces):

Instructions:

Place the flour, powder, the two sugars and salt in one bowl and mix well. In the other bowl, mix the oil with the milk and egg, combine the two masses into a dough. Mix in the chopped chocolate and lightly fold in the raspberries. Do not stir too much so that they do not fall apart. Pour the batter into the greased tin and bake at 180 °C for about 25 minutes. After baking, dust the muffins with icing sugar.

Sponge cake with raspberries

Ingredients (for 10 pieces):

For the sponge cake:

For the filling:

Instructions:

Beat the eggs with 2 tablespoons lukewarm water, stir in both sugars, then dust with sifted flour and mix. Brush onto a baking tray lined with baking paper and bake at 200 °C for 12 to 15 minutes. Then turn out onto a tea towel sprinkled with sugar, pull off the paper and roll up.

Mix together the alfalfa, yogurt and sugar, then soak the gelatine in water. Once softened, melt it in the warmed liqueur and stir it into the cream; stir in the whipped cream at the end. Brush the cream over the roulade, top with 300 g raspberries and roll up. Leave in the fridge overnight, then garnish with the remaining fruit and slice.

Yeast raspberry pie with cream

Do not be afraid to make double the amount for a large baking sheet. This deliciousness will disappear in no time.

Ingredients (for 9 pieces):

For the dough:

For the filling:

Instructions:

Work the moist dough ingredients (without kneading the sourdough starter) to a smooth, nonsticky dough and refrigerate for 30 minutes. Roll it out to the size of a mould, then grease the mould and place the dough in it. Put it back in the refrigerator. Combine the juice and zest with the eggs, custard, sugar and cream. Brush the shell with the jam, cover with the fruit and pour the cream over the top. Cover with sliced butter and bake at 180 °C for 35 to 40 minutes.

TIP: In winter, it is also delicious with compote fruit.

Puffs with blackberry sauce

Make them ahead. When your guests arrive, make the blackberry sauce and serve.

Ingredients (for 6 pieces):

For the puffs:

For the sauce:

Instructions:

With an electric beater, beat the egg whites in a dry bowl; as soon as they begin to whiten, beat in the sugar, dust with sifted starch and drizzle with vinegar, and continue beating until stiff. Place 6 white nests on a baking sheet lined with paper, put in an oven preheated to 130 °C and leave to dry for 2 hours.

To make the sauce, boil the blackberries and other fruit mixed with sugar and dusted with starch until the fruit has softened a little and the sauce is not completely liquid. Then pour the sauce over the nests and sprinkle with the almonds.

Blackberry lattice cake

You can omit the lattice or the pastry leaves on the surface and save yourself the work. On the other hand, they will make the cake look like something out of a fairy tale. Lattice pie is simply a classic.

Ingredients (for 16 pieces):

For the dough:

For the filling:

Instructions:

Work the ingredients for the dough and divide into two parts (1/3 and 2/3), pack and refrigerate for 30 minutes. Roll out to 30 cm, place the pancake in a deeper tin, prick the base, cover with paper and dry pulses and bake at 220 °C for 10 minutes, then remove the paper and pulses and bake for a further 10 minutes.

Top with the blackberries and pour over the filling made from the eggs, cream, sugar and rum. Make leaves out of the remaining pastry and decorate the cake with them. Bake at 180 °C for about 30 minutes.

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