Lemon and Raspberry Cake with Homemade Coulis

Ingredients

• 200 g All-purpose flour (Sift with the leavening, salt and baking soda)
• 1 tsp Baking powder (Sift with the flour)
• 0.25 tsp Fine salt (Sift with the flour)
• 0.5 tsp Baking soda (Sift with the flour)
• 4 Egg yolks (At room temperature)
• 150 g Granulated sugar (Divided: 150 g for the cake, 50 g for the coulis)
• 100 g Unsalted butter (Melt and let cool)
• 2 Organic lemons (Fine zest and juice (≈ 60 ml))
• 4 Egg whites (At room temperature, beat to stiff peaks)
• 250 g Fresh or frozen raspberries (For the coulis, reserve 50 g of sugar)

Instructions

1. Sift the dry ingredients

   In a large bowl, sift the flour, baking powder, salt and baking soda to obtain an airy mixture.

   Time: PT5M

2. Mix egg yolks and sugar

   In a second bowl, whisk the 4 egg yolks with 150 g of granulated sugar using an electric whisk until the mixture whitens and becomes frothy (about 3‑4 minutes).

   Time: PT5M

3. Incorporate the melted butter

   Add the warm melted butter to the sweetened egg yolks and mix quickly to homogenize.

   Time: PT2M

4. Zest and squeeze the lemons

   Finely grate the zest of the two lemons with a microplane, then squeeze the juice (about 60 ml) and add it to the previous mixture.

   Time: PT4M

5. Incorporate the dry ingredients

   Pour the sifted dry mixture over the liquid batter and stir with a silicone spatula for only 2‑3 minutes, until no flour traces remain.

   Time: PT3M

6. Beat the egg whites

   In a clean bowl, beat the 4 egg whites on high speed until you obtain firm and glossy peaks.

   Time: PT5M

7. Fold in the egg whites

   With the spatula, gently fold the beaten egg whites into the batter in three additions, lifting the mixture from the bottom up to avoid breaking them.

   Time: PT3M

8. Pour the batter into the pan

   Transfer the batter into the 22 cm flexipan pan, smoothing the top with the spatula.

   Time: PT2M

9. Bake the cake

   Place in a preheated oven at 180°C for 30 minutes. The cake is done when a knife inserted comes out clean.

   Time: PT30M

   Temperature: 180°C

10. Prepare the raspberry coulis

    While baking, put the raspberries and 50 g of sugar in a small saucepan, heat over medium heat until the sugar melts and the fruit breaks down (≈ 5 minutes).

    Time: PT5M

    Temperature: medium

11. Blend and strain the coulis

    Use an immersion blender to puree the raspberries, then pass the mixture through a fine-mesh sieve to remove the seeds.

    Time: PT5M

12. Cool the cake

    Turn off the oven, leave the door ajar and let the cake cool inside for 30 minutes, then unmold onto a rack.

    Time: PT30M

13. Final plating

    Pour the raspberry coulis over the cooled cake, allowing it to seep into the pan’s crevices for a decorative effect.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

35 g

Fat

10 g

Fiber

2 g