Raspberry Jam Mini Sheet Cake

Active time: 15 minutes | Bake time: 25 minutes

This is another one of my recipes inspired by my makeshift kitchen which is perfect for anyone with small kitchens, particularly small ovens! What I love about this cake is that the raspberry flavor comes through so beautifully, and you don’t even need to have any fresh produce! I’m looking forward to trying this recipe out again with a different type of fruit jam to see how it turns out! I topped this cake with chocolate ganache and sprinkled some freeze-dried raspberries on top to enhance the fruity flavor even more :)

Ingredients:

• 1 large egg

• 160g (½ cup) raspberry preserves/jam

• 150g (¾ cup) granulated sugar

• 2 tsp vanilla bean paste (or vanilla extract)

• 120g (1 cup) all purpose flour

• 1 ¼ tsp baking powder

• ½ tsp salt

• 113g (½ cup / 1 stick) butter, cubed

• ½ cup milk

Directions:

1. Preheat oven to 350°F. Line a 9x9 baking pan with parchment paper, set aside.

2. In a large bowl, combine egg, jam, granulated sugar, and vanilla. Whisk vigorously for 2-3 minutes until very well combined.

3. Whisk in flour, baking powder, and salt until just combined.

4. Combine cubed butter and milk in a microwave-safe bowl. Microwave in 30-second intervals until the butter is melted. Briefly whisk to combine the butter and milk together, then slowly pour the warm milk mixture into your cake batter, as you whisk.

5. Once your cake batter is even and thin, pour into your prepared pan and bake for 21-28 minutes, until a toothpick comes out clean.

6. Remove from the oven and cool completely before icing with your favorite icing, chocolate ganache, or even whipped cream!