Raspberry Tea Sandwiches

Ingredients

Sandwiches

2 2/3 cups (320g) all-purpose flour*
1/2 teaspoon baking soda
1/2 teaspoon salt
19 tablespoons (270g) unsalted butter, very soft
1 3/4 cups +2 tablespoons (375g) Dixie Crystals Extra Fine Granulated Sugar
3 large eggs, at room temperature
3/4 cup (180g) buttermilk, room temperature

Raspberry Ganache

1 bag (12 oz) (340g) frozen raspberries
2 tablespoons Dixie Crystals Extra Fine Granulated Sugar
1 bag (12 oz) (340g) very good quality chocolate chips

Raspberry Fruit Spread or Jam

2/3-1 cup (160-240g) Dixie Crystals Extra Fine Granulated Sugar
1-pint fresh raspberries

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 350°F. Sift together flour, baking soda, and salt. Set aside.
Prepare a standard loaf pan by either buttering sides and sprinkle with flour or lining bottom and sides with parchment paper.
Mix butter to a light consistency. Add sugar and mix until light and fluffy. If mixture is dense it must be mixed more to a fluffy consistency. Running a hair dryer on sides of bowl while mixing will make it creamier.
Add eggs one at a time waiting for previously added egg to be fully incorporated before adding next.
Alternately add flour with buttermilk in 3-4 increments, starting with and ending with flour.
Fill batter in pan and place in oven, total baking time will be near 60-65 minutes or until center of cake bounces back when lightly pressed with a finger or an inserted toothpick comes out clean. If cake’s surface gets too dark drape with aluminum foil.
Meanwhile, make ganache: Defrost raspberries and puree until very smooth. Run through a sieve to obtain 1 cup exactly. Pour in a saucepan and add sugar. Bring to a full boil.
Remove from heat and whisk in chocolate chips. Set aside at room temperature until it reaches frosting consistency.
Cut poundcake in thin slices and cut crosswise in half. Sandwiches can be made 2 ways:
Option 1: Fill raspberry ganache in piping bag with a small round pastry tip. Pipe a border of ganache on a poundcake slice. Fill center with raspberry fruit spread and top with another cake layer.
Option 2: Spread raspberry ganache on a cake slice and top with raspberry fruit spread. Cover with a cake slice.
Decorate sandwiches with additional raspberry ganache, fresh raspberries, and sprinkle with powdered sugar.