2 cups flour
1 teaspoon baking powder
1 cup sugar
1 egg, at room temperature
1 tablespoon balsamic vinegar
1/2 cup seedless raspberry puree*
1/4 cup milk, at room temperature
1/2 cup olive oil
1 cup whole raspberries
for the icing:
1/4 cup seedless raspberry puree
1 cup confectioners sugar
1/4 cup butter, at room temperature
Preheat oven to 350. Grease and flour a standard loaf pan. In a medium bowl, whisk together the dry ingredients. Set aside.
In a medium bowl or the bowl of a stand mixer, beat together the egg, balsamic, milk, puree and oil. Slowly stream in the dry ingredients (while the mixer is running!) and mix to combine. Fold in whole raspberries. Pour into prepared pan.
Bake 50 minutes or until a toothpick inserted into the center of the pan comes out clean. Unmold to a wire rack and cool.
Whisk together the icing ingredients. Frost cooled cake.
*I made this by blending 2 cups of fresh raspberries in the blender and then whisking it through a wire mesh strainer. Discard the seeds. Repeat for 1 additional cup for the frosting.