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Angel Cake With Tipsy Raspberries Recipe

Indulge in this guilt-free delight! Our Angel Cake with Tipsy Raspberries is the perfect low-fat finale to any special occasion. Light and fluffy angel food cake is topped with plump raspberries marinated in Grand Marnier, creating a sophisticated dessert with a burst of zesty flavor. This elegant yet easy recipe is perfect for impressing guests without spending hours in the kitchen. A healthy and delicious treat!

Prep Time 15 mins
Cook Time 10 mins
Calories 228 kcal
Protein 9g
Rating 4.0 (2 Reviews)
Angel Cake With Tipsy Raspberries

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Recipe Author

Chef Forktionary, author of this recipe

Passionate home cook & Forktionary contributor.

Ingredients for Angel Cake With Tipsy Raspberries

  • Angel Food Cake
  • Frozen Raspberries
  • 2 tablespoons Grand Marnier

How to Make Angel Cake With Tipsy Raspberries

  1. Gently mix 1 cup of fresh or thawed raspberries with 2 tablespoons of Grand Marnier.
  2. Cover and refrigerate for at least 2-3 hours, or preferably overnight, to allow the raspberries to fully marinate.
  3. Puree approximately 1/3 of the marinated raspberries using a food processor or blender until smooth.
  4. Gently fold the pureed raspberries into the remaining whole marinated raspberries. Bring the mixture to room temperature before serving.
  5. Slice the angel food cake into your desired number of portions.
  6. Spoon the raspberry mixture generously over each slice of angel cake and serve immediately. Garnish with fresh mint sprigs (optional).

Chef's Tip for Extra Flavor

Small additions can make a big impact! Try a sprinkle of fresh herbs, a dash of your favorite spice blend, or a squeeze of citrus just before serving to really enhance the flavors of your dish.

Nutrition Information (Approximate per serving)

Sodium

15 g

Sugar

121g

Fat

0g

Carbs

17g

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