sponge cake with raspberries


  • 1 cup sunflower oil
  • 1 cup brown sugar or coconut
  • 2 cups flour
  • 2 cups soy milk
  • 1 sachet
  • 250 gr. of ground almonds
  • 8 fresh raspberries
  • Rolled almond to decorate
  • 1 tbsp jam of peach


Mix the milk, oil, sugar, flour, yeast and ground almonds well in a bowl, the order does not matter.

Grease the mold that we use with a little oil and pour the dough into it and put it in the oven preheated to 180* for 30 minutes.

At this moment, without removing the mold from the oven, put the raspberries and the sliced almonds and continue baking for another 15 minutes.

Remove from the oven and, while it is still hot, brush it with the previously heated peach jam for a few seconds in the microwave.

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