Raspberry Almond Cake
DESSERT
Contributed by Yi-Fen Yen
Servings: one 7” cake
Ingredients
1 cup all-purpose flour
1 tsp baking powder
1/8 tsp salt
3/8 cup almond flour
1/8 cup coconut flour
3/4 cup sugar
5 Tbsp unsalted butter (melted and slightly cooled)
1 Tbsp vegetable oil
2 large eggs (room temperature)
1/2 cup half and half or whole milk
1 tsp almond extract
1/2 tsp vanilla
1-1/4 cups fresh raspberries(washed and thoroughly dried)
1/4 cup sliced almond (optional)
Method
1. 1. Preheat oven to 350F. Spray a 7" springform pan with cooking spray or lightly
grease.
2. Whisk together flour, baking powder and salt. Set aside.
3. In a separate bowl, beat almond flour, coconut flour, sugar on medium speed to
combine.
4. Add in melted butter, vegetable oil and beat until well combined.
5. Add eggs, one at a time, and mix after each addition.
6. Add almond extract and vanilla extract, mix until combined.
7. Gradually add dry ingredients and mix until just combined.
8. Pour 1/2 of batter into the prepared pan, spreading evenly to the edges. Distribute
raspberries evenly across the top of the batter.
9. Pour or spoon remaining batter evenly spaced on top of the berries.
(optional) Scatter sliced almonds over the top
10. Bake for 40-45 minutes or until toothpick comes out clean.
11.Cool for 15 minutes, then remove sides.
12.Store covered at room temperature.
Baking is comforting especially in
the time of social isolation and/or
under the pressure of grant writing.
This is my own recipe and I hope
you will enjoy the cake. You could
use raspberry
jam instead.
But in my
opinion, fresh
raspberries
work so much
better!
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