July is raspberry season! Just when I thought strawberries were my favourite garden fruit,
I am now debating between them and the raspberries, yummy #summerstruggles 🙂 No surprise, raspberries are super healthy – low-calorie, high fiber, high in vitamin C and contain Vitamins A, E and Folate.
Raspberries are in the same woody botanical family as roses and blackberries. They have been used to form new berry species too, loganberries are a cross between raspberries and blackberries and boysenberries are a cross between red raspberries, blackberries and loganberries.
In the first year of growth, the raspberry canes grow upright and in the second year they branch outwards, flower and bear fruit. They are quite rewarding and easy to grow and they multiply quickly. Here’s a great article from Fine Gardening on choosing and growing your own raspberries.
Last week I started playing around with a raspberry parfait and thought I would try some lady fingers in it (like a fruity tiramisu). Well that was a solid fail, or should I say learning experience… 😛 Here’s the pic – beautiful right?
Not so tasty though, those lady fingers just did not do what I had hoped! I will likely go back and rework it at some point and you could just layer the berries with yogurt or whipped cream and get the look. So while the pictures were beautiful, the recipe didn’t make the cut.
I then decided to focus on one of my personal favourites, Raspberry Coulis. This is so simple I can’t really claim it as my own recipe and it is also very adaptable to other fruits. My version isn’t strained but certainly you could strain the seeds out which would be more traditional. I have paired it with this small but decadent chocolate cake recipe I developed.
I don’t know about you but I shy away from making a whole 9×13 cake for our family because then we are eating it for days. This recipe is just the right amount for an 8 or 9 inch round cake pan and will serve 8 people. Let me know if you make this by commenting below or tagging #wckitchengarden on Instagram! ox
Link to the Bakers Secret Pan I use. It’s heavy enough to distribute the heat evenly and non-stick to easily release the cake after baking.
For the next 10 days, I will be on holidays! YAY! So no new recipes for the next couple of weeks but I’ll still be gramming over on Insta so if you haven’t already been following, follow along with the link in my sidebar @wckitchengarden and share how you’ll be spending your time off this summer 🙂
Raspberry Coulis (Raw, Vegan, Delicious!)
- 2 c Raspberries
- 1/3 c Sugar
- 1 tbsp Lemon Juice (Fresh)
Add all ingredients to food processor or blender and puree just until blended. Don't puree too long or the seeds will start to break up and make your sauce granular.
*Optional: You can strain the seeds out of the sauce with a fine mesh strainer.
Chocolate Cake for 8
- 3/4 c Flour
- 1 c Sugar
- 1/2 c Cocoa Powder
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1/4 tsp Salt
- 1 c Milk
- 1/3 c Vegetable Oil
- 1 Egg
- 1 tsp Vanilla
Preheat oven to 350' F.
In a medium size bowl, mix all dry ingredients together well.
Heat the milk to scalding either in the microwave or a small pan, then pour into dry ingredients and mix gently but well.
Beat egg and mix in oil and vanilla then add to cake batter and mix in well.
Prepare an 8" or 9" round cake pan (I use a non-stick pan) by greasing lightly with margarine (or Crisco if you have it) and then dusting with cocoa powder.
Pour batter into pan and bake 30 min, testing for doneness at end and adjust baking time as needed. (My oven is on the cooler side and took 31 minutes)