raspberry orange cardamom spoon cake
2 pints Always Fresh raspberries, divided
½ cup plus 2 Tbsp sugar, divided
Zest of 1 orange
2 Tbsp orange juice
½ cup (1 stick) unsalted butter, melted and cooled, plus more for pan
½ cup all-purpose flour
1 tsp baking powder
½ tsp salt
1 tsp cardamom
¼ cup whole milk, room temperature
1 large egg, whisked
1 tsp vanilla extract
Whipped cream, for serving
- Using a small bowl, combine half the raspberries, 2 tablespoons sugar, orange zest and juice. Mash the raspberries with a fork, set aside.
- Preheat oven to 400° F. Butter the bottom and sides of an 8 x 10-inch baking dish. Using a large bowl, whisk together the remaining sugar, flour, baking powder, salt and cardamom.
- Make a well in the bowl of the flour mixture. Add the butter, milk, egg and vanilla and stir with a spoon until just combined. Transfer batter to prepared pan and smooth the top.
- Place spoonfuls of the macerated raspberries and juice over the top leaving spots of batter showing through in between the fruit. Bake until golden brown, about 30 minutes. Remove from the oven and cool slightly. Serve warm spoonfuls of cake topped with a dollop of whipped cream and fresh raspberries.