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Hot Raspberry Cake and Ice Cream

Willow Bird Baking, with cake adapted from The Girl Who Ate Everything
  • 32 minutes
  • Serves 6 to 8

INGREDIENTS

18 oz

Raspberries

1

Egg

1

Spritz of lemon juice

1/4 tsp

Almond extract

1/2 tsp

Baking soda

1 1/8 cups

Cake flour

1/2 tsp

Salt

3 tbsp

Sugar

1/4 tsp

Vanilla extract

1 cup

White sugar

1/2 cup

Butter

1/4 cup

Sour cream

1

Vanilla bean ice cream

11/16 cup

Water