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This was incredibly rich and delicious. It was easy to make. My pictures are awful, and I apologize. The tedious part of this was calculating the conversions from metric, so I want to get this down someplace so I don’t have to do it again. The recipe comes from thehappyfoodie.co.uk so if you want your quantities in metric, that’s where you can find them.

  • Ingredients
  • 1-1/2 cups flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt (scant)
  • 1/2 cup baking cocoa
  • 1/2 cup butter
  • 1 Tbsp. Chambord (I used raspberry cassis)
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 8 oz. bittersweet chocolate
  • 3/4 cup brewed coffee, cooled (or 2 tsp. instant with 3/4 cup water)
  • 3/4 cup water
  • 2 eggs, room temperature, slightly beaten
  • 8 oz. raspberries, fresh or frozen (thawed)

Prepare an 8 to 9″ springform pan by greasing or spraying with non-stick spray. Line the bottom with parchment paper. Preheat oven to 350 degrees F. Place a sheet pan under the springform or on a lower rack in the oven to catch drips from the springform while baking.

Mix flour, baking powder, salt, and baking cocoa together in a small bowl. Set aside. In a large saucepan, add butter, Chambord, sugar, brown sugar, chocolate, coffee, and water. Heat and stir until it’s all incorporated. The original recipe said it should be thick and glossy, but mine never did that. No worries. Remove from heat and let it sit for a couple minutes. Stir in the flour mixture and beat well. Gradually beat in the eggs. It’s a runny batter, but never fear, it works!

Pour half the batter into the bottom of the prepared springform pan. Sprinkle the raspberries across the batter in the pan. I used thawed frozen and gently scooped the raspberries out of the bag with my fingers and sprinkled them across the batter. I did not wring the juice out, nor did I pour the remaining juice over, but it might have been okay to do so. I simply sprinkled the wet raspberries across the top. Pour the remaining batter over the top, covering all the raspberries.

Bake at 350 degrees F for 40-45 minutes. The top of the cake does crack. You can’t use the toothpick test because this is supposed to be gooey in the center. Eyeball it so it’s not too jiggly. I baked mine about 43 minutes in a 9″ springform.

I let it sit for an hour and then removed the springform sides. The original recipe said to serve it on the springform bottom, but then you’re dealing with that parchment paper, as pictured. I should have slid it onto a plate, removing the paper. Next time!

You can sprinkle with powdered sugar to make it look prettier and you can serve with ice cream or whipped cream and fresh raspberries. It serves about 8 people.

It’s that zucchini time of year. So far, I’ve been able to keep up. A few weeks ago I read that it was National Leave A Zucchini On Your Neighbor’s Doorstep Day. It made me laugh because that actually happened to us one time. We still don’t know who left it, but it was the biggest zucchini I’ve ever seen. I tried a couple different zucchini breads last week. One was a Parmesan Gluten-Free Zucchini Loaf and I did not like the texture . . . at all. The other loaf was this delicious lemon raspberry one. It is not gluten-free. I went out and picked fresh golden raspberries for this. If I had used red raspberries it would have looked much more raspberryish. The taste was great. The recipe is based upon the one found at Eat Cake for Dinner.

  • BREAD INGREDIENTS
  • 2 cups flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 2 eggs, slightly beaten
  • 2/3 cups sugar
  • 1/2 cup oil
  • 1/2 cup buttermilk
  • Grated zest on one lemon
  • Juice of one lemon
  • 1 cup grated zucchini, wring it out in a dish-towel to remove excess water
  • 1-1/2 cups fresh raspberries (I used golden raspberries)

Preheat oven to 350 degrees F. Line a 9×5″ loaf pan with parchment paper.

In a medium bowl combine the flour, baking powder, and salt. Set aside. In a large bowl stir together eggs, sugar, and oil. Stir in buttermilk, zest, and juice of lemon. Stir in zucchini. Stir in dry ingredients until just moistened. Fold in raspberries, gently, gently. Spoon batter into prepared pan. Smooth out the top to ensure even distribution. Bake for at least 55 minutes, until toothpick poked into center comes out clean. Mine took about an hour and ten minutes. The moisture content of the zucchini and the raspberries will determine the time for doneness. Cool in pan. I left mine overnight and then poured the glaze over the top. Then we ate several slices for breakfast. Yay!

  • THE GLAZE
  • 1 cup powdered sugar
  • Grated lemon zest
  • Lemon juice

I just eyeballed this part. Can you really have too much lemon zest? I think not. So, I zested lemon peel into the powdered sugar and squeezed lemon juice into it until it had a glaze-like consistency. Then I removed the loaf from the pan and poured the glaze over. The parchment paper caught the spills and it was really quite heavenly tasting. Repeat!!!

This turned out to be super simple and a quick preparation. The recipe comes from Taste of Home and they have a nice video of the preparation. It was SO good that I made it again the next day using gluten-free flour (Namaste Perfect Flour Blend) and it turned out great, too. I used fresh raspberries, but I’m going out on a limb to say frozen would work, too. The most delicious part of this dish is the lemon goodness inside the pinwheels. Genius!

  • RASPBERRY SAUCE INGREDIENTS
  • 3-4 cups raspberries
  • 2/3 cup sugar
  • 2 Tbsp. corn starch
  • 1/4 tsp. ground cinnamon
  • 1/8 tsp. ground nutmeg
  • 1/8 tsp. salt
  • 1 cup cold water
  • PINWHEELS INGREDIENTS
  • 1 cup flour (regular or gluten-free)
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 3 Tbsp. shortening
  • 1 large egg, lightly beaten
  • 2 Tbsp. half-and-half cream
  • Flour (regular or gluten-free) for the rolling surface
  • 2 Tbsp. melted butter
  • 2 tsp. grated lemon zest
  • 1/4 cup sugar

Preheat the oven to 400 degrees F. Spread the raspberries in an ungreased 8×8″ or 11×7″ baking dish.

In a saucepan, stir together sugar, corn starch, cinnamon, nutmeg, and salt. Stir in the cold water and cook over medium heat, stirring constantly until the mixture boils and thickens. Pour this syrup over the raspberries. Bake at 400 degrees F for ten minutes. Remove from heat.

While the raspberries are baking, stir together the flour, baking powder, and salt. Cut in the shortening with a pastry cutter or knives until the mixture is crumbly. Combine the egg with the half-and-half cream and stir it into the crumb mixture to form a stiff dough.

Shape the dough into a log and then, on a lightly floured surface, roll it out into a 12×6″ rectangle. Combine the butter, zest, and sugar. Spread it on top of the dough to within a half inch of the edges. Roll the dough starting on the long side, jelly-roll style. Cut the roll into ten slices. Pat each slice slightly to flatten, then place them atop the raspberry sauce.

Bake at 400 degrees for 15-20 minutes or until pinwheels are golden. Remove from heat and serve warm or cold. Tastes great with ice cream or cream.

GLUTEN-FREE NOTES . . . the three pictures above are of my gluten-free product. My dough was far too stiff, so I should have added more half-and-half cream, but I didn’t add enough. The dough was on the verge of crumbling apart, but I was able to get it to roll. Whew! When I patted the slices to flatten them a bit, they didn’t hold their shape very well because the dough was too dry. Ah, well. IT WAS DELICIOUS! The third picture in this series is so you can see what it looked like from the side after it was baked. The raspberries were so beautiful through the glass baking dish. A good photographer could have a great time with this recipe.

This is a small portion of my raspberry patch. I ran out to pick enough raspberries for this dessert each day that I made it. That was in addition to the 12 pounds in my freezer for this winter. I LOVE raspberries!

More notes about this recipe . . . it was super, super simple to prepare, but it did make a lot of dirty dishes. This is always a concern for me. Anyway, you will need a baking dish, saucepan, mixing bowl, and vessel to melt butter and make the pinwheel filling. That is in addition to the measuring cups and pastry cutter. Just be prepared. I had never treated raspberries this way and that’s why I thought it was genius to pour the syrup over the berries. So often a raspberry recipe ends up mushing the raspberries because they are an incredibly fragile fruit. But this recipe does not require one to stir the raspberries . . . ever. It’s so beautiful!