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Easter pound cake with lemon and raspberries

Easter pound cake with lemon and raspberries

April 10, 2020
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Here is a special sweet for Easter, cheerful, simple to make, tasty and with an eye to health. In fact, the filling of the dessert is a delicious raspberry jam prepared without cooking in order to preserve the precious antioxidants of these fruits. Flours and sugar are not refined and neither cream nor butter are used, but extra virgin olive oil, soy yogurt and vegetable milk. The result is a soft and fragrant dessert, in which the exotic note of coconut mixes with the fresh note of lemon and the slightly sour taste of raspberries.


300 grams of semi-whole wheat flour

100 grams of whole wheat flour

1/2 packet of baking powder

1/2 teaspoon of baking soda

1/2 teaspoon of vanilla powder

4 eggs

70 grams of extra virgin olive oil

100 grams of soy milk

4 tablespoons of soy yogurt

100 grams of brown cane sugar

Organic lemon

2 cups of frozen raspberries

400 grams of coconut milk

200 grams of white chocolate

Start with the topping. Cut the white chocolate into pieces and let it melt in a double boiler. Then, let it cool down a bit. Remove the solid part of the coconut milk and beat it with the whisk. Add the white chocolate, mix. Put in the fridge for a few hours. Make now a raspberry jam in this way. Pour the thawed raspberries, 2 teaspoons of brown sugar and 2 teaspoons of lemon juice into the mixer container. Blend until creamy and keep aside. In a bowl beat the eggs together with the sugar until a light and soft mixture is obtained. Pour the yogurt and a part of oil, mix. Add the grated peel of half a lemon. Gradually pour the flour mixed with baking powder, baking soda and vanilla. Add the remaining oil and the milk and mix. Pour the mixture into the pound cake mold and bake at 180 degrees for 43 minutes. Remove the cake from the oven and let it cool down. Cut the dessert in half, place the base on a serving plate and spread with the raspberry jam. Cover with the other half of the cake. Complete by spreading the coconut and white chocolate cream on the surface of the cake, decorate with some grated lemon peel and whole raspberries.

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