This raspberry and almond cake is impressed by the type of easy, flavorful baking you may get served for breakfast at an agriturismo or a comfy B&B in Italy. The tartness of contemporary raspberries pairs fantastically with the smooth, nutty texture of floor almonds. It’s moist, gently candy, and excellent for any time of day—even breakfast. Whether or not you’re serving it with espresso within the morning or as a light-weight dessert, it’s a stunning solution to take pleasure in a style of Italy at house. No fuss— simply good, trustworthy baking.
Contemporary raspberries may be costly, however you’ll be able to simply substitute them with frozen ones—and also you received’t discover the distinction, particularly in the event you nonetheless use contemporary raspberries for garnish. When utilizing frozen raspberries, it’s finest so as to add them whereas nonetheless frozen. They maintain their form higher, and including them frozen helps forestall the batter from turning pink or turning into too moist in spots.
Components
For a 24 cm (10″) springform pan, serves 8
- 300 grams contemporary or frozen raspberries
- 110 grams pastry flour + extra for the pan
- 70 grams almond meal
- 3 eggs
- 80 grams butter + extra for the pan
- 120 grams sugar
- 1/2 Tbsp baking powder
- 1 tsp pure almond essence
- grated zest of 1 untreated lemon
- icing sugar, for garnish
- extra contemporary raspberries, for garnish
Directions
Soften 80 grams of butter over medium-low warmth till simply melted, then enable to chill.
Preheat the oven to 180C/350F (not fan pressured).
Place 3 eggs and 120 grams of sugar in a bowl.
Beat with a whisk till foamy, both by hand or by utilizing a machine. In my stand mixer fitted with a balloon whisk, this took 3 minutes at full pace.
Add the grated zest of 1 lemon, 1 teaspoon of almond essence, and the melted butter, and stir to include.
Add 70 grams of sifted almond meal…
…110 grams of sifted pastry flour, and 1/2 tablespoon baking powder.
Stir gently with a picket spoon till the batter is simply mixed, attempting to maintain as a lot air in it as attainable.
Grease a 24 cm (10″) springform pan with butter and mud with flour. Then pour within the batter and flatten the highest with a spatula (if wanted).
Evenly distribute about 300 grams of raspberries over the batter in a single layer.
Bake at 180C/350F (not fan pressured) for about half-hour, or till golden brown and a toothpick inserted into the middle comes out clear.
Enable the cake to chill to room temperature earlier than eradicating the springform, then mud with icing sugar.
Serve with contemporary raspberries for garnish.
Wine pairing
This cake pairs fantastically with a candy but contemporary dessert wine. A Moscato d’Asti is an efficient alternative, however even higher can be a not-too-sweet Italian white dessert wine made out of dried grapes (passito), similar to Verduzzo Friulano or Recioto di Soave. The marginally nutty character of a passito enhances the almonds within the cake notably nicely. You is likely to be tempted to decide on a purple dessert wine as a result of raspberries are purple, however choices like Recioto della Valpolicella are usually too highly effective for this delicate cake.
