Pierrefonds raspberries

The sun is coming back again and with it the first raspberries in the garden…
To summer’s end, we serve them for breakfast or dinner.
This is the recipe of our fruit cake, served at tea time “le goûter”.

Himbeerkuchen

Ingredients :
– 0,4 lb (150 g) pastry flour
– 0,4 lb (150 g) sugar
– 0,4 lb (150 g) raspberries
– 2 large eggs
– Butter for the cake pan
– Zest of an organic lemon
– Icing sugar

Recipe :
Mix eggs and sugar until light and fluffy
Add the flour and the zest of lemon
Butter an oven pan and pour the mixture
Place the raspberries over the cake
Bake at 375 °F (180 °C) for 25 minutes
Let cool and unmold
Before serving, sprinkle with an icing sugar