Cupcake with raspberry sauce

A cupcake is prepared with the addition of nutmeg, and served with raspberry sauce.

Ingredients

• Flour - 500 g
• Ground nutmeg - 1 tsp
• Soda - 0.5 tsp
• Salt - 0.5 tsp
• Butter (softened) - 500 g
• Sugar - 600 g
• Vanilla extract - 2 tsp
• Almond extract - 1 tsp
• Large eggs - 6 pcs.
• Milk - 125 g
• For sauce:
• Fresh raspberries - 500 g
• Sugar - 50 g
• Orange liqueur - 1 tbsp. l.

Directions

1. Turn on the oven to preheat to 160 degrees.
2. Grease and flour a round cake tin with a hole in the middle, 25 cm in diameter.
3. In a bowl, mix flour, nutmeg, baking soda and salt.
4. In a separate bowl, beat the butter, sugar, vanilla extract and almond extract until creamy. Gradually add eggs, beating well after each.
5. Continuing to beat the butter mixture at low speed, add flour, alternating with milk. Put the dough into the prepared form and place in a preheated oven, bake the cake for about 80-90 minutes, until cooked (readiness to check with a wooden stick).
6. Remove the finished cake from the oven, run a knife between the product and the sides of the mold, leave to cool for 15 minutes. Then remove the product from the mold and leave on the wire rack until completely cooled.
7. Prepare raspberry sauce. Lightly mash the raspberries with a fork, add sugar and liqueur, mix well. Place in refrigerator for 3 hours.
8. Serve cake with raspberry sauce.