This cake may not look that spectacular, but I can assure you, it is!! :-) It's something between a cake and a pie spiced with cinnamon, and who can resist that?! I served the raspberry cake with vanilla ice-cream and that was a winner combo.
You bake this cake in no time and it is supposed to be a little bit gooey. I had mine a little bit too long in the oven, but the cake was still delicious and no one complained...need I mention that the cake disappeared very quickly...:-)
2 dl sugar
2,5 dl flour
1 tsp cinnamon powder
2 dl raspberries
50 grams butter
Pre-heat the oven to 175 degrees C.
Whisk egg and sugar until white and fluffy. Add flour and cinnamon and combine. Butter and flour a 24 cm baking tin. Pour the batter into the baking tin.
Sprinkle the raspberries on top and then cover the cake with thin slices of butter.
Best served with vanilla ice-cream or whipped cream.