Marbled Raspberry Pound Cake

Ingredients:

• 220g salted butter, room temperature, plus extra for greasing the pan
• 1 3/4 cups all-purpose flour, plus extra for dusting the pan
• 1 container (170 g) fresh raspberries
• 2 tbsp seedless raspberry jam
• 1 tbsp. + 2 tbsp. cane sugar
• 3 large eggs + 1 egg yolk, room temperature
• 1/4 cup + 2-3 tablespoons heavy cream
• 1 and 1/8 teaspoons vanilla extract
• 3/4 tsp + 1/8 tsp almond extract
• 4 drops red gel food coloring
• 0.5 cup powdered sugar
• Crushed freeze-dried raspberries, for sprinkling

Preparation:

1. Preheat oven to 350°F (175°C). Butter the bottom and sides of a 22 x 12.5 cm (9 x 5 in) loaf pan, then line with two sheets of parchment paper, leaving an overhang. Grease the parchment and lightly dust with flour, shaking off any excess.

2. Pound cake

   
   In a medium saucepan, combine fresh raspberries, jam, 2 tablespoons cane sugar, and 1/4 cup water over medium heat. Cook, stirring and breaking up the berries with a wooden spoon, until thickened, 10-15 minutes. Remove from heat and strain through a fine-mesh sieve into a medium bowl, pressing the mixture with a silicone spatula. Let cool.
3. In a medium bowl, beat the eggs, egg yolk, 1/4 cup heavy cream, 1 teaspoon vanilla extract, and 3/4 teaspoon almond extract until lightly foamy; set aside. In a large bowl, beat the butter with the remaining 1 cup cane sugar with a mixer on medium speed until well combined, 1 to 2 minutes. Scrape down the sides of the bowl and increase the mixer speed to medium-high.
4. Beat until pale and fluffy, another 6-7 minutes. Reduce mixer speed to low and beat in the flour until fully incorporated. Gradually add the egg mixture and knead. Scrape down the sides of the bowl, increase speed to medium, and beat until smooth and fluffy, 15-30 seconds.
5. Transfer 1 cup of the batter to the bowl with the raspberry sauce and add red food coloring. Transfer half of the remaining plain batter to the prepared pan and top with half of the raspberry batter; fold them together with a knife.
6. Repeat the process and fold the batter again with a knife. Bake until the top springs back when lightly pressed and a toothpick inserted into the center comes out clean, 1 hour 10 minutes to 1 hour 20 minutes.
   
   

   Culinary advice

   
   When making pound cake, it's important to use high-quality ingredients. Use extra-virgin butter and, if possible, organic cane sugar. This will give your pound cake a crispier crust.
7. Transfer to a wire rack and let cool for 15 minutes without removing from the pan. Remove the cake from the pan by pulling the parchment paper overhangs; transfer to a wire rack and let cool completely.
8. In a bowl, combine the powdered sugar, 2 tablespoons heavy cream, and the remaining 1/8 teaspoon vanilla extract and almond extract and beat until smooth; thin the frosting with the remaining 1 tablespoon heavy cream if necessary.
9. Spread the glaze over the cooled cake and sprinkle with freeze-dried raspberries. Let set for at least 20 minutes.