raspberry almond cake
Ingredients
113 grams (1/2 cup) salted butter, at room temperature
158 grams (2/3 cup) granulated sugar
2 eggs, at room temperature
118 grams (1/2 cup) plain Greek yogurt
1 teaspoon vanilla extract
1 1/2 teaspoons baking powder
1/2 teaspoon sea salt
100 grams (1 loosely spooned cup) almond flour
125 grams (1 cup) plus 1 tablespoon all-purpose flour
340 grams (12 ounces) fresh raspberries
Instructions
Preheat oven to 350 F.
Thoroughly butter the sides and bottom of a 9 inch springform pan.
Add 2/3 of the raspberries to a small mixing bowl. Toss raspberries in 1 tablespoon of all purpose flour. Set aside.
In a large mixing bowl, cream butter and sugar until mixture is light and fluffy.
Add eggs and whisk together until well combined.
Add Greek yogurt and vanilla and mix together until well combined.
Sprinkle baking soda and salt over batter. Mix together until well combined.
Add almond flour. Mix together until well combined.
Add remaining all purpose flour to batter. Mix until just combined.
Pour half of batter into prepared springform pan.
Scatter raspberries that have been tossed with flour on top of batter in pan.
Dollop the remaining batter, spreading it evenly over the raspberries with a rubber scraper or your fingers.
Bake for about 50 minutes, until a toothpick inserted into center comes out clean and the top is golden.
Note: If you don't have a scale, measure out your flours using the spoon and sweep method.
About this recipe
This moist raspberry almond cake is a beautiful balance between tart and sweet. It’s also just healthy enough that you can get away with eating it for breakfast any day of the week. If you'd like to let the raspberries really shine, you can even leave the vanilla out—I accidentally forgot to add the vanilla and my wife actually preferred it that way.
Cake always goes with ice cream, and I recommend a vanilla-based flavor for this cake. (We had it with caramelized white chocolate ice cream and it was divine.)
P.S. I haven't made this cake using frozen raspberries, but I imagine they would work fine in this recipe. Just make sure not to defrost the frozen raspberries before using them.
