Raspberry Squares
Dairy
Egg
Gluten
100g butter
2 eggs
2 dl (200 ml) sugar
1 dl (100 ml) vegetable oil
2 tbsp milk
3 dl (300 ml) flour
1 tsp baking powder
2 ml vanilla powder
1 dl (100 ml) raspberries
Topping:
1 dl (100 ml) raspberry
50g butter
3 ml vanilla powder
3 dl (300 ml) icing sugar
desiccated coconut
Melt the butter. Whisk the egg and sugar until puffy. Add the melted butter, oil and milk. Mix flour, baking powder and vanilla powder separately and add this carefully to the batter.
Pour it in a tray 20-30 cm. Spread the berries evenly and bake for 20-25 minutes in 175°C. Let cool in the tray.
Topping:
Mash the berries and put through a strainer to get the seeds out. Melt the butter and add the berry mash. Whisk together with vanilla and icing sugar and spread over the cake. Sprinkle with coconut.
Try other berries too, like blueberries or blackberries.
