grain free raspberry-infused cake with raspberry jam & honey meringue frosting
this vanilla cake is infused with honey-raspberry, and then it's topped with a homemade raspberry jam and honey meringue frosting for a decadent and layered cake masterpiece, to be served at any festive occasion.
Servings: 6 -7 people approx
Ingredients
raspberry jam
- 2 cups raspberries (fresh or frozen)
- 3 tbsp honey
raspberry-infused cake
- 1 cup coconut flour
- 1 cup coconut oil
- 1 cup honey
- 1/2 cup raspberries (fresh or frozen)
- 1 tsp baking soda
- 1 tbsp pure vanilla extract
- 5 eggs
honey meringue frosting
- 3 egg whites
- 1/2 cup honey
- 1 tsp pure vanilla extract
Instructions
raspberry jam
- start by preparing your raspberry jam. heat the raspberries and honey in a saucepan, over medium heat.
- once the raspberries begin to bubble and break down, lower the heat to allow to simmer for 45 minutes. stir occasionally.
- remove from heat and allow to cool before frosting the cake (below).
grain free raspberry-infused cake
- first, start by simmering the honey in a small saucepan over medium heat with the 1/2 cup of raspberries. once it comes to a boil, lower the temperature and allow to simmer for 10 mins.
- while the honey is simmering, prepare the rest of the cake ingredients: mix the dry ingredients in a large bowl, once the honey and raspberry mixture is done simmering, pour it into the bowl. add the rest of your wet ingredients and combine well.
- once combined well, pour the batter into two 8-inch cake tins, lined with parchment paper.
- bake in a preheated oven at 350 for 30 mins (until golden brown on top, toothpick comes out clean).)(alternately, you could choose to make one large cake in a bigger cake tin, or you could even make these into cupcakes. baking time would vary, add approx 10 minutes for one large cake and subtract 5-10 minutes for cupcakes.)
- allow to cool before attempting to remove the cakes from the tins and layering with the raspberry jam and honey meringue frosting (recipes below).
honey meringue frosting
- heat the honey in a saucepan, stirring constantly. once it comes to a boil, lower the heat and allow to simmer for 5-10 minutes.
- while the honey heats, whip your egg whites using a hand mixer or stand mixer, forming stiff peaks.
- once the stiff peaks have formed with your egg whites, slowly drizzle in your hot honey and the vanilla extract, and continue to mix, allowing it to become fluffy.
- it will turn pearly white and become very fluffy once finished, it can take anywhere from 10-20 minutes depending on your mixer.
put your cake all together now
- once you have everything prepared, place one of the cakes on a cake stand, and if you choose, you can carefully trim around the edges with a sharp knife.
- cover the first cake in a layer of the raspberry jam, topped with the honey meringue frosting.
- from there place the second cake atop it.
- use up the remaining jam and honey meringue to coat the top layer of the cake.
- top the cake with raspberries, forming a circle around the outer edges of the cake, and another circle within it. you can place as many raspberries as you please around the top of the cake.
- store the cake in the fridge. best served fresh!
- enjoy!!!