Melted butter (for greasing)
For the batter
1/2 cup (100g) of melted butter
1 cup (300g) of raspberry gelée
4 eggs
2 cups (240g) of all-purpose flour
1/2 teaspoon of grated lemon zest
1 tablespoon of active dry yeast
For the topping
1 cup (300g) of raspberry gelée
2 tablespoons of freshly squeezed lemon juice
3 dried raspberries, halved (for decoration)
Melted butter (for greasing)
For the batter
1/2 cup (100g) of melted butter
1 cup (300g) of raspberry gelée
4 eggs
2 cups (240g) of all-purpose flour
1/2 teaspoon of grated lemon zest
1 tablespoon of active dry yeast
For the topping
1 cup (300g) of raspberry gelée
2 tablespoons of freshly squeezed lemon juice
3 dried raspberries, halved (for decoration)
Preheat the oven to 180°C (medium)
Grease a 25cm diameter mold with melted butter and reserve
Mix the batter: in a stand mixer, cream the melted butter with the raspberry gelée until smooth and airy
Add the eggs one at a time, mixing well after each addition
In a small bowl, mix together the flour, lemon zest, and yeast
Add to the egg mixture, mixing until homogeneous
Transfer the batter to the prepared mold and bake in a preheated oven for about 40 minutes, or until a toothpick inserted into the center comes out clean
Let it cool down
Mix the topping: in a small bowl, mix well the raspberry gelée with the lemon juice. Reserve
Unmold the cake onto a plate and top it with the gelée mixture
Decorate with dried raspberries and serve
Calyorie count per slice: 255
