Raspberry Magic Custard Cake #RaspberryDesserts
These cake bars magically form layers of raspberry deliciousness as they bake in the oven. Light, spongy cake tops a layer of creamy raspberry custard, with whole raspberries strewn throughout. A hint of orange brings out the berries’ summery sweetness, and piles of fresh raspberries, kissed with powdered sugar, adorn this showstopping dessert. Bring something new and different to your summer barbecues and picnics this year!
*This is a sponsored post, brought to you in partnership with Driscoll’s Berries. All opinions expressed herein are straight from my heart. Please visit the Driscoll’s website for more raspberry recipes, or follow Driscoll’s @driscollsberry, with the hashtag #raspberrydesserts*
It’s raspberry season, hooray! I just love raspberries (who doesn’t???) and especially when they are so fresh and plump and readily available, in those extra-large flats for just a few dollars. Now is the perfect time to stock up, especially with all the backyard barbecues and potlucks you are undoubtedly whisking off to every weekend!
Nothing says summer like a raspberry dessert, and I know you want something enticing, that you can whip up and transport easily, serve at room temperature, and that will get everyone talking!
Put this one on your list! It hits on all those levels, and then some! The bright, summery flavor of Driscoll’s raspberries comes through like whoa, but it’s accentuated by a subtle orange sweetness, and mellowed out by the creamy custard that magically settles at the bottom of the pan.
This is what magic cake (aka magic custard cake, magic bars, magic pie) is all about. The batter is really different, and you’ll probably be convinced that you’ve done it wrong, but something truly magical happens as it bakes in the oven. What goes in looking like a curdled, lumpy, runny, foamy mess comes out as a creamy, dreamy, light as air confection that just has summer written all over it.
The first time I came across magic custard cake was when I saw it on White On Rice Couple’s blog, and I was intrigued from the start. But then I started to notice that Foodness Gracious was getting all creative with it, developing recipes that were inspired by seasonal flavors like gingerbread, Guinness stout, and key lime pie. So smart! So I’ve followed Gerry’s lead and created this summery raspberry version with Driscoll’s berries.
Just look at all those juicy berries in there! And the batter is infused with pureed raspberries too. It gives the cake the loveliest dusty-rose hue. Go ahead and pile fresh berries ALL over the top too. Raspberry, raspberry, raspberry!
A little flurry of powdered sugar is all the adornment this showstopping dessert needs 😉
The next time you get asked to bring a dessert to a picnic, potluck, or barbecue, sure, you could go with the old standby of brownies, cheesecake bars, cookies, or cobbler. I’m sure you won’t get any complaints. Or you can totally knock everyone’s socks off with this mouthwatering creation! It’s like nothing they’ve ever tasted before!
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Raspberry Magic Custard Cake
- 30 ounces (850.49 g) fresh raspberries, , divided (about 6 cups)
- 4 eggs, (large), separated
- 1/8 teaspoon cream of tartar
- 1 1/4 cups (150 g) powdered sugar
- 2 1/2 tablespoons orange zest, (zest of half an orange)
- 1/2 cup (113.5 g) unsalted butter, (1 stick), melted and slightly cooled
- 1 tablespoon orange juice
- 1 cup (125 g) all-purpose flour
- 2 cups (473.18 ml) milk, (I used 1%0
- 1 teaspoon orange liqueur, (such as Triple Sec, Cointreau, or Grand Marnier)
- Preheat the oven to 325 degrees F, and lightly mist a 9x9 inch brownie pan with non-stick spray.
- Puree 12 ounces of berries in a food processor, and strain the puree into a bowl through a fine mesh sieve, pushing it through with the back of a ladle to remove the seeds and pulp. (You can also do this with a food mill or juicer.) Seeds and pulp can be discarded. You should have about a cup of puree. Set aside.
- Separate the eggs, placing the whites in a medium bowl and the yolks in a large mixing bowl.
- Whip the whites with the cream of tartar, until they hold stiff peaks, and set aside.
- Whip the yolks, powdered sugar, and orange zest on high speed until pale and thick (ribbon stage), about 5 minutes.
- Stir in the melted butter and orange juice, until incorporated.
- Add the flour and mix until smooth.
- With the mixer on its lowest speed, gradually pour in the milk, orange liqueur, and reserved raspberry puree.
- Fold in the reserved whipped egg whites. (Mixture may look curdled. Try to eliminate as many large lumps as possible, without losing too much volume.)
- Pour the batter into the prepared pan, and sprinkle 6 more ounces of fresh raspberries evenly over the surface. (Raspberries will sink to the bottom.)
- Bake for 45 minutes, or until the edges are spongy but firm, and the center is still a little jiggly.
- Cool completely, remove from pan, and top with another 12 ounces of fresh raspberries. Sprinkle with powdered sugar, garnish with orange zest, and cut into bars.