It’s all relative. I would be so chuffed to have something like that come out to my oven 
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Just what I was thinking!
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Blackberry, raspberry ricotta cakes, adapted from Yossy Arefi’s “Snacking Cakes”, (blackberry/blueberry).
A soft , moist , tender cake, this was intended for an 8x8” pan, I made half which used about 120g fruit and 1/2 cup ricotta, it uses up a little leftover ricotta. I would think yogurt or sour cream would also work well. I subbed self rising flour and forgot the 1/4t baking soda but the rise was very nice and all worked well with homemade ricotta. Would make this again, it’s not too sweet and would also be useful for a breakfast type cake.
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I baked up a ww banana-chocolate chip Bundt for our neighbors who (I think) have a new baby. We’ve never met them, but I thought it would be a nice neighborly gesture. Those early days can be so hard.
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that is a very enticing-looking cake.
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I tried an eggless hot milk sponge cake, sticking with the KAF proportions but substituting the egg with 1/8 cup yogurt and an extra 1/4 tsp baking powder (meant to also add some baking soda but forgot).
Mixed the yogurt and sugar first to dissolve the sugar, then continued per the recipe.
Took 15 mins at 325F.
This has a little less loft than the one with the egg (which I attribute to lack of egg plus missing baking soda) but is as springy and tender as the other.
I spread a little thinned marmalade in the center, to align with the orange accents in the cake (and because I am completely out of jam). This worked nicely, but I did prefer the jam for the swiss roll throwback.
I think the flat top bodes well for a Swiss roll, actually.
Will make again (with 1 tsp baking powder and 1/2 tsp baking soda).
.
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Will you all help me with some linked recipes to your favorite cakes or scones or crisps where I can use frozen and thawed raspberries? I just did smitten kitchen raspberry buttermilk cake. Thanks! I don’t have an NYT or actually anything that has a paywall. So perhaps avoid those in your recs unless you have a gift link.
Smitten’s raspberry streusel muffins (she prefers frozen for these)
I haven’t made these, but I’d like to.
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Also have not made this but now that I look at it, I’d really like to 
And if you would use it later, you could make a simple raspberry sauce (coulis) that freezes beautifully. It’s great over cheesecake and the kind of dense chocolate cakes you bake in the wintertime.
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I recently strained out the seeds to do an ice cream and it was more work than I want to take in now. Looking for very raspberry forward desserts. Thank you for the inspo.
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What about a raspberry fool? No straining. Very little mixing. If the raspberries have been thawed, then probably saves you some mashing, also.
Lot’s of variations on the internet, but here’s one:
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And if you want a little texture, you can combine crumbled meringues, homemade or store-bought, with your berries and cream to make Eton mess.
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I hear that.
…or shortbread crumbles. Dang. I have to make a note to make one of these this year.
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Yes, or crumbled almond macaroons or amaretti; lots of possibilities, basically anything crisp/chewy/crumbly will work well in this (or a parfait with something custardy).
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Lower lift option (not baked): Raspberry Pretzel Jello https://share.google/lh4Omj7kc0vQSNHt2
Coming from the Bundt Queen, that’s a high compliment.
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Looks wonderful! I would be tempted to pilfer a section for myself and innocently join together the cut ends!
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I srsly want to make it now but I really should be baking with ALL this summer fruit …
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