Raspberry-Almond Cake, adapted from Roost
There’s a lot of flourless recipe-testing coming up in my immediate future (more on that … at some point), and when I happened upon this pretty cake I immediately knew it was right up my alley. Plus, it was my coworker’s birthday – she who dearly loves sweets – so I couldn’t help but indulge.
I loved this cake – it’s not-too-sweet and is just slightly crumbly due to the texture of the almond flour (something I personally adore). I might play around with different fruits in its next incarnation (cherries, anyone? Or blueberries would be lovely.) as well as swapping in a bit of cornmeal to give it an even more rustic crunch. I made a honey-lemon glaze to drizzle over the top but it didn’t really need it; the cake is moist and bursting with summer flavor just as-is.
note: I made my own almond flour to use here; I think it took about 5 1/2 cups of blanched, slivered almonds to yield 6 cups of almond flour. The key is to whirl the nuts in a food processor until very fine (though watch they do not tip over into nut butter), stopping occasionally to test texture. You may then sift your flour to get an even more delicate crumb, but I, um, got tired of doing that half-way through and thought my cake still tasted wonderful.
Makes 1 9-inch bundt cake.
6 cups almond flour (I made my own)
1 teaspoon salt
1 teaspoon baking soda
3/4 cup vegetable oil
3/4 cup raw sugar (or honey)
1 teaspoon pure almond extract
1 teaspoon vanilla
1 pint fresh raspberries
Preheat oven to 350F. Grease a 9-inch bundt pan.
Combine dry ingredients in a large bowl. Whisk wet ingredients in a separate bowl then add to dry ingredients, stirring well until a smooth batter has formed.
Gently fold in raspberries and pour into greased pan. Bake for 1 hour or until a toothpick or knife comes out clean when inserted into the middle.
Remove from oven and let cool in the pan for 30 minutes. Flip cake onto a cake stand or plate.