Raspberry Jam Cake
Uses Pyrex® 8”x8” Deep Baking Dish
Makes 1 cake
This cake is the modern-day Pyrex® version of a pound cake. Instead of butter, this uses heart healthy olive oil and bright raspberry jam. This cake is lovely for breakfast, as an afternoon snack or as dessert after dinner.
3 cups all purpose flour
1 ½ cups sugar
1 ½ teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 ½ cups extra virgin olive oil
1 ½ cups milk
Zest and juice from 2 grapefruits
1 jar raspberry jam
½ cup powdered sugar
1 lemon, juiced
Fresh raspberries, optional garnish
Preheat oven to 350° F. In a large bowl, whisk together flour, sugar, salt, baking soda, baking powder, olive oil, milk, eggs, zest and juice until smooth.
Spray Pyrex® 8”x8” Deep baking dish and add batter. Then add jam, using a knife to swirl into the batter. Bake for 45-50 minutes until golden brown and set in the center.
Cool completely and, in a small bowl, whisk together powdered sugar and lemon juice. Pour over cooled cake and top with fresh raspberries.