Since strawberries are almost out of season in Ontario, I thought I would create a shortcake recipe with July’s favourite fruit at the forefront, raspberries! This recipe looks daunting with its’ long list of ingredients, but do not fret, it’s not as difficult as it appears. The cake is fluffy and moist with a hint of clementine flavour. Topped and filled with a tangy mascarpone cream, and an oozing raspberry sauce, it screams summer by the slice.
To make this recipe less daunting prepare it in stages. You can make the cake up to a day ahead of time and the fillings at any time, even minutes before you serve it.
Beat together in a large bowl…
2 egg yolks
3/4 cup sugar
1/4 cup canola oil
1 tsp vanilla
2 tbsp clementine or orange zest
1/4 cup freshly squeezed clementine or orange juice
Whisk together in another bowl…
1/2 cup almond flour
1/4 cup corn flour
1/4 cup white rice flour
1/4 cup tapioca flour/starch
1/4 cup coconut flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
Fold dry into wet, alternating with…
1/2 cup milk
Then fold in…
2 egg whites whipped to soft peaks
Bake at 350 degrees in a parchment lined 9 inch round cake pan for 35 – 40 minutes.
In a small saucepan over medium heat combine…
2 cups raspberries
Juice and zest of 1 clementine (approx 2 tbsp)
2 tbsp sugar
1 tbsp tapioca flour/starch
Cook down until a thick sauce remains.
Whisk together in a small bowl, until smooth
3/4 cup mascarpone
3/4 cup greek yogurt
1/2 cup icing sugar
1/4 tsp salt
Slice your cake in half horizontally. Dollop half of the raspberry sauce and cream on the bottom cake and spread to the edges. Dollop the remaining on the top and garnish with fresh raspberries, mint and clementines! Store the cake in the fridge for up to a week!