11 Summer Raspberry Recipes

Raspberry Blondies: Sophie Richardson, Pique Food

INGREDIENTS

• 250g of white chocolate chips, 100g extra to fold through
• 150g of salted butter
• 200g of soft light brown sugar
• 3 eggs
• 180g of plain flour
• Good pinch of salt 

For the raspberry coulis: 

• Punnet of raspberries
• Juice of 1 lemon
• 150g of caster sugar

METHOD

1. Preheat oven to 180°C.
2. Heat a pan of water until it’s simmering. Melt the butter and white chocolate in a mixing bowl above the simmering water, keep the heat low and stir (the white chocolate can split if it's overheated).
3. Once melted, remove from the heat and stir in the sugar.
4. Stir in the eggs until the mixture is thick and glossy – it shouldn’t be grainy.
5. Mix in the flour, then add the extra white chocolate chips. Pour into a brownie tray and even out.
6. Put the raspberries in a small pan with the lemon juice and a small splash of water, heat gently until they’re completely soft and broken down – mash them about a bit.
7. Add the caster sugar and dissolve, let it simmer until it's slightly thickened.
8. Take a tsp and drizzle or splash the coulis over the blondies, then, with the handle of a teaspoon, drag it through in a swirl to make a marble effect.
9. Place blondies in the oven and bake for 20 minutes or until golden. They should have as light wobble as will continue to set while they cool. 

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Coconut & Raspberry Cake with White Chocolate Icing: Maryanne Hall, Viva!'s Vegan Recipe Club

INGREDIENTS

• 100g of fresh or frozen raspberries 

Dry ingredients:

• 250g of self-raising flour
• 150g of golden caster sugar
• ¾ tsp of baking powder 
• ¾ tsp of bicarbonate of soda
• 100g of dessicated coconut 
• Pinch of salt

Wet ingredients: 

• 240ml of soya milk
• 130ml of rapeseed oil
• Juice of 1 lemon 
• 1 tsp of vanilla extract or paste

For the icing:

• 70g of vegan butter or spread
• 350g of icing sugar, sieved
• 60ml of plant milk (if you need to add a little more to get the right consistency, do it ½ tsp at a time)
• 1 tsp of vanilla extract or paste
• 150g of vegan white chocolate, melted 

METHOD

1. Preheat the oven to 180°C. 
2. Line a medium-sized loaf tin with greaseproof paper and set aside. 
3. Thoroughly combine all dry ingredients in a large mixing bowl and set aside. 
4. Thoroughly combine all wet ingredients in a large jug. 
5. Pour the wet ingredients into the dry ingredients and stir through so fully combined (but don't over-mix). 
6. Pour the mixture into the pre-lined loaf tin and then push the raspberries evenly into the cake mix so they're fully submerged. 
7. Place the cake into the oven and bake for 30 minutes or until golden and a cake skewer or knife comes out clean. It's best to check after 20 minutes and if the top of the cake is starting to burn, cover it with some foil. 
8. Melt the chocolate using a glass or ceramic bowl that fits on a saucepan of simmering water but doesn’t touch the bottom, and while you're waiting for it to melt, weigh out the other ingredients. 
9. Combine all ingredients using a hand or electric whisk until you get a nice fluffy consistency (not runny). 
10. Remove cake from the oven and wait for it to cool before icing. 
11. Icing and decorate the cake to your taste. 

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Raspberry Blondies With Cocoa Nibs Recipe: Souschef

INGREDIENTS

• 165g of unsalted butter, plus extra for greasing
• 250g of light muscovado sugar
• 2 large eggs, beaten
• 1 tsp of vanilla extract
• 225g of plain flour
• ¼ tsp of fine salt
• 2 tsp of baking powder
• 150g of white chocolate, roughly chopped
• 4 tbsp of Sous Chef cocoa nibs
• 100g of raspberries

METHOD

1. Grease and line a 20cm square tin. Preheat the oven to 180°C. 
2. In a small saucepan, melt the butter and sugar over a medium heat. Then increase the heat and cook for 2 minutes until slightly caramelised. Transfer to a large mixing bowl to cool. 
3. Once cool, stir through the eggs and vanilla extract, followed by the flour, salt and baking powder. Then fold through the chocolate and half of the cocoa nibs. 
4. Tip the mixture into the tin and scatter over the raspberries and remaining cocoa nibs. 
5. Bake for 35-40 minutes and leave to cool in the tin before slicing into 16 squares. 

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Raspberry Jam Cheesecake: Justine Murphy, MyMuyBueno

INGREDIENTS
For the base:

• 60g of cashews
• 60g of almonds
• 60g of macadamias
• 45g of buckwheat
• 45g of desiccated coconut
• 45g of brown rice syrup or maple syrup
• 100g of medjool dates, pitted 

For the jam:

• 2 tbsp of chia seeds
• 6 tbsp of warm water
• 250g of raspberries
• 3 tbsp of brown rice syrup or maple syrup 

For the cheesecake:

• 500g of cashews, soaked in water overnight
• 50ml of lemon juice
• 5 tbsp of carton rice milk 
• 100g of brown rice syrup or maple syrup
• Pinch of Himalayan salt
• 100g of cacao butter
• ½ lemon, zested

METHOD

1. Blitz the cashews, almonds and macadamias to small pieces in the food processor. Add the remaining ingredients and blend until everything is well combined and the mixture is sticky.
2. Press the mixture firmly and evenly, so it’s well compacted, into a round 20cm cake tin lined with parchment paper. Place in the freezer so the base can firm up.
3. Stir the chia seeds into the warm water in a small bowl and leave to thicken.
4. Blend the raspberries in the food processor until smooth, then add the syrup and continue to process. Once the chia seed mixture has thickened, add the raspberry purée and stir well. Place the jam in the fridge to firm up.
5. Drain and rinse the cashews, discarding the soaking water, then place them into your blender with the lemon juice, rice milk, syrup and salt.
6. In a saucepan, melt your cacao butter until it becomes liquid. Add this to the blender last and continue to blend well until the mixture is smooth and creamy, then gently fold in the lemon zest.
7. Pour half of your cheesecake mixture over the set base in the tin, then tap the whole tin on a flat surface to remove any air bubbles and settle the mixture evenly. 
8. Add dollops of your jam then swirl it through the cheesecake in S movements with a toothpick for a marble effect. There should still be large patches of jam for the visual effect when cutting a slice, and also the taste of the fruit when eating it. Pour the remaining cheesecake mixture over the top, repeat the marbling effect with the jam and add final flecks of lemon zest to the top. 
9. Place the tin back into the freezer and leave overnight for the cheesecake to set completely. 
10. Remove it from the freezer 10 minutes before you wish to serve the cheesecake, allowing it ample time to thaw slightly and be easy to cut. 

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