3 g rosemary
1 lemon
250 g butter, soft
250 g sugar
20 g vanilla sugar
4 eggs
100 ml full cream
300 g plain flour
1 pinch of Salt
7 g baking powder
200 g raspberries
Icing sugar
COOKING STEPS
(Pre-)heat cooking space to 170°C with Hot air humid
Finely mix the rosemary with a blender. Wash, zest and juice the lemon.
Mix together with the rest of the ingredients for the cake to form a smooth cake mixture.
Grease the round baking tray with butter. Turn the cake mixture into the baking tray. Arrange the raspberries on top, pressing them down lightly into the cake mixture. Put the round baking tray on the wire shelf in the preheated cooking space. Bake.
Hot air humid 170°C for 30 Mins
Allow the cake to cool before dusting with icing sugar.
