Ingredients for Raspberry Cinnamon Sponge Dessert
- Unsalted Butter
- Fresh Raspberries
- Ground Cinnamon
- Caster Sugar
- Self Raising Flour
- Free Range Eggs
- Double Cream
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How to Make Raspberry Cinnamon Sponge Dessert
- Preheat your oven to 200°C/400°F/Gas Mark 6.
- Melt 50g of butter in a large oven-proof skillet over medium heat.
- Add 200g fresh raspberries and 1 teaspoon ground cinnamon. Cook for 2-3 minutes, stirring gently, until raspberries soften slightly.
- In a separate bowl, cream together 100g softened butter and 150g caster sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then gently fold in 150g self-raising flour until just combined. Do not overmix.
- Pour the batter over the raspberry mixture in the skillet and stir gently to combine.
- Bake in the preheated oven for 20-25 minutes, or until a skewer inserted into the center comes out clean. (Note: Baking time may vary depending on your oven and skillet size).
- Let the sponge cool in the skillet for a few minutes before carefully inverting it onto a warmed serving platter.
- Drizzle with whipped cream or a dollop of crème fraîche, if desired. Serve warm or cold.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
121g
Fat
103g
Carbs
18g
