Raspberries and poppy seeds cake – this recipe you can make with freeze raspberries or fresh


250 grs. all purpose  flour

60 grs. corn starch

1 1/2 cup of sugar (or splenda)

1/2 cup poppy seeds1 teaspoon of baking powder

4 eggs

120 grs. butter melted

1/2 teaspoon of vanilla

300 grs. raspberry fresh or freeze


Preheat the oven about 180°c.In a bowl mix the flour, cornstarch, baking powder, sugar and poppy seeds. Reserve.In other bowl beat the eggs and add vanilla extract and melted butter.

Add the dry ingredients slowly incorporated with smooth movements. Buttered pan of 22 cm and empty the mixture into this mold.  Over the mixture empty some raspberries and push with your fingers  and reserve someones to garnish.Bake for 35 to 40 minutes until golden.or insert a stick and should come out clean and dry.

Insert a stick and should come out clean and dry.Remove and let cool for a while.Serve with whipped cream.Or prepare a light meringue to cover the cake. I left it as it looks. When serving garnish with a few raspberries.

By @gloria.baker.587 .
Thanks for inspiring us!
You can see the recipe here: canelakitchen.blogspot.com

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