I had big plans for Aswin's birthday this year. We invited a few friends, I had my menu ready, shopping done and then Ameya fell ill. So we ended up cancelling the dinner plans but I decided to bake a cake instead continuing the tradition of last few years. For this year I chose to make a nutella and raspberry jam cake. I had frozen some raspberries from the summer which were perfect for the jam.
I wasn't sure how the combination would work. The cake turned out moist and delicious. I put some jam and some custard in the middle and topped it with some hazelnut chocolate. We had it with some sandwiches and it made for a perfect tea-time break. And Lil A enjoyed blowing on the candles!
For Raspberry Jam:
1/2 cup frozen raspberries
1 tspoon grated fresh ginger
1 tbspoon lemon juice
1/4 cup sugar
For the cake
2 cups flour, plus more for dusting pan
1 tspoon baking powder
1/4 tspoon salt
1 stick unsalted butter, softened
2 tspoon vanilla extract
1 1/4 cups sugar
1/2 cup Nutella
3 tbspoon milk
1/2 bar of hazelnut chocolate
For Raspberry Jam:
Heat a small sauce pan and add frozen raspberries, ginger, lemon juice and sugar.
Cook on medium heat, stirring constantly, until jam comes to a boil and thickens.
Set aside to cool.
For the cake:
In a small bowl, lightly mix the eggs and the vanilla and set it aside. Strain the flour with the baking powder and salt and keep it aside.
Now beat the butter and sugar till it's fluffy. Add in the egg mixture until it's fully incorporated. Then add the flour mixture in small batches, till it mixes to a nice batter.
Thin the nutella with the milk. I just microwaved it for 30 seconds a couple of times till it became a smooth mix.
In each pan, spread 1/4 of the batter and add in nutella and raspberry jam. Swirl it around with a fork. Then add another 1/4 of the cake batter with nutella and raspberry jam.
Bake the cake for 45-55 minutes till a toothpick comes out clean. Let the cake cool for a couple of hours.
While the cake is cooling, make the custard (optional). Mine became a little runny and oozed out of the middle.
Assemble the cake with the remaining jam in the middle. For the topping melt the hazelnut chocolate with a couple of tablespoons of milk and spread it over the top.
Now cut a big slice and serve!