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cake with raspberries and maple syrup pie

I think the result is the absolute most delicious raspberry, today I could not resist seeing the raspberries that made me a wink, I thought, "while I take them home, then we will see that it "and here's what I've done a nice soft cake where the flavor of raspberry is the master and maple syrup offers that are not too sickly sweet

Ingredients:

300 gr. 00 flour bio
150 gr. raspberry bio
17 gr. cream of tartar bio
150 gr. melted butter bio
100 gr. maple syrup grade C bio
4 fresh eggs bio
1 / 2 teaspoon of powdered bourbon vanilla from Madagascar bio
a pinch of sea salt and bio
icing sugar to taste (I ground sugar cane clear bio)

Grease and flour a mold zip. In a bowl sift the flour and cream of tartar, add salt and vanilla powder. In another bowl beat eggs until frothy. Stir in the dry compounds and then at the end of the raspberries. Pour the mixture into the mold. Bake the cake for 50 minutes in a preheated oven at 180 degrees, checking the area with a toothpick should come out clean and dry. Remove from the oven and leave cake for 5 minutes and remove from the mold, dust with powdered sugar.