Raspberry and Blueberry Cake Recipe
Including The Nutritional Benefits of Red Fruits
Low in fat and calories but high in fibre, raspberries and blueberries are packed with health giving antioxidants, which neutralize free radicals in the body, preventing cell damage and the ravages of ageing.
The Health Benefits of Raspberries
As well as being good sources of antioxidants raspberries contain a wide variety of vitamins and minerals, including:
- Vitamins A, C, E, K and B6
- Calcium
- Iron
- Potassium
- Phosphorous
- Magnesium
In addition, they are a key source of Anthocyanins, which have been found to reduce the risk of heart disease and Salicylic Acid, which may slow down the hardening of the arteries. Research has also shown that people suffering from inflammation and pain benefit from the regular consumption of raspberries.
A highly versatile fruit, raspberries taste great by themselves and are commonly used in the production of jams and jellies. But it's not only the fruit that is utilised. Fresh or dried, raspberry leaves are commonly used to make herbal teas.
The Health Benefits of Blueberries
Blueberries, native to North America are now cultivated throughout the world. Sweet tasting with a distinctive indigo blue colouring they are used in a variety of food stuffs, including, juice, jams and muffins.
They contain a high number of vitamins and minerals including:
- Vitamins A, E, K, B6 and B12
- Calcium
- Magnesium
- Iron
- Potassium
In addition blueberries are a significant source of the antioxidant quercetin, thought through research carried out by the Academy of Finland, Juho Vainio Foundation and the Finnish Foundation for Cardiovascular Research, to boost protection of the body against disease. In addition, The European Journal of Nutrition, names quercetin as having powerful anti-carcinogenic properties. Other sources of quercetin are - apples, onions, red wine and tea.
Blueberries are becoming more popular and are more easily available throughout the year due to the production of frozen berries. It's fine to use either fresh or frozen blueberries for this recipe as both types will work well.
Raspberry and Blueberry Cake Recipe
Ingredients
- 100g Brown Sugar
- 175ml Sunflower Oil
- 3 Large Eggs
- 175g Self Raising Flour
- 1 teaspoon of Ground Cinnamon
- 1 teaspoon of Freshly Grated Nutmeg
- 50g Blueberries, fresh or frozen
- 50g Raspberries, fresh or frozen
- Flaked Almonds for Topping
If using frozen fruit there is no need to defrost before use. The berries are better added whilst still frozen as they will retain their shape whilst cooking.
Method
- Oil and line with greaseproof paper an 18cm square tin or ovenproof dish.
- Tip the sugar, oil and eggs into a large mixing bowl and mix well with a wooden spoon.
- When the ingredients are well combined, add the flour and spices. Mix well - the mixture should be soft and runny.
- Add the raspberries and blueberries and give it a final mix, be careful not to break up the fruit.
- Pour the cake mixture into the prepared tin/dish and sprinkle the flaked almonds over the top.
- Place into the oven at Gas Mark 4/180° for 40-45 minutes until the cake is golden brown and cooked through.
- Leave for a few minutes to cool before removing the cake from the dish to cool fully on a cooling tray.
The cooked cake will remain fresh for up to a week if placed into an airtight container as soon as it is fully cooled. Alternatively it can be frozen.
Slice of Rasberry and Blueberry Cake
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Frozen Rasberries and Blueberries
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