Cooks in: 2h
Levels: Easy
Serves: 12
List of Ingredients
- 1 LB. of sugar
- 12 OZ. of allpurpose flour
- 11 OZ. of egg yolks
- 9 OZ. of raspberries
- mascarpone
- 5 OZ. of butter
- Vanillaflavored baking powder
- Salt
- Butter and flour for the pan
Method
1
Using an electric whisk, beat the egg yolks with the sugar until fluffy; next, add the mascarpone and the melted butter, then the flour, baking powder, and a pinch of salt, and stir gently to combine. Blend the raspberries in a blender.
2
Divide the batter between two bowls: add the blended raspberries to one of the bowls and mix in to turn the batter pink. Pour the white batter into a greased and floured plum cake mold (12” x 4 1/2), then add the pink batter and partially mix the two together using a fork to create a variegated pattern.
3
Bake for 10 minutes at 340°F, then reduce to 320°F and cook a further 1 hour 10 minutes. The moist, rich batter requires a longer, slower baking time at a lower temperature.