Raspberry curd swirl cake from Super Natural Cooking: Five Delicious Ways to Incorporate Whole & Natural Ingredients Into Your Cooking by Heidi Swanson

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Notes about this recipe

  • monica107 on January 25, 2014

    I made this using apple butter instead of the raspberry. Any type of fruit butter would be delicious. I did have a problem with spreading the apple butter in the middle of the cake and putting the second half of the batter on top. This pretty much ruined my cake structurally - the top part came out of the pan while the bottom part did not. You are also supposed to swirl some on top of the cake, which I did, but it was pretty much enveloped by the batter. What I would recommend is putting ALL the fruit butter on top of the cake, a bit at a time, and pushing it downward with a butter knife. I would drag the knife longways, since you will cut slices crossways.

  • radishseed on May 18, 2013

    Warning: Don't try to make this cake using the kind of curd that has butter and eggs in it (like lemon curd). Believe me, it will not turn out right. Use a fruit butter instead, made without butter and eggs.

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