Ingredients for Toronto Pie
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How to Make Toronto Pie
- Preheat oven to 350°F (175°C).
- Grease and flour a 9-inch round layer cake pan.
- Scald 1 cup of milk; remove from heat and stir in 1/4 cup (1/2 stick) unsalted butter until melted.
- In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 1/4 teaspoon salt.
- In a large bowl, beat 2 large eggs until light and fluffy (about 3 minutes).
- Gradually beat in 1 cup granulated sugar and 1 teaspoon vanilla extract.
- Beat with an electric mixer on high speed for 1 minute.
- Gently fold in the dry ingredients, then stir in the hot milk mixture until just combined.
- Pour batter into the prepared pan.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool completely in the pan on a wire rack.
- Once cool, carefully run a thin knife around the edges to loosen the cake.
- Split the cake horizontally into two layers.
- Spread raspberry jam evenly between the layers.
- Dust generously with powdered sugar before serving.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
89g
Fat
17g
Carbs
13g
