Changing Course.
The other night, I was planning to make my quick go-to dessert of Raspberries with Crème Cassonade because my schedule seemed packed. But, I had more time than expected, so I changed course and made a favorite Raspberry-Almond Cake.
I turned to Cocoa & Lavender for the recipe. But, wait! It wasn’t there. I was surprised, as this was a favorite from at least 20 years ago. How could I never have blogged about it?
I found the recipe, and here it is today: a very simple almond sponge cake, topped with raspberries in an almond syrup. As my readers in the northern hemisphere are deep into raspberry season now, what better time to post this? Enjoy this bright slice of summer!
~ David
Raspberry-Almond Cake
David Scott Allen, Cocoa & Lavender
- 1/2 cup all-purpose flour
- 3 1/2 ounces almond flour/ground almonds
- 2/3 cup granulated sugar divided
- 4 large egg yolks
- 3 tablespoons milk
- 3/4 teaspoon vanilla
- 2 large egg whites
- 1/3 cup water
- 1/4 cup granulated sugar
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon almond extract
- 12 ounces fresh raspberries washed
Preheat oven to 400°F. Generously grease a 9-inch by 2-inch inch round cake pan and dust with flour, knocking out excess.
Whisk together flour, almond meal and 1/3 cup sugar in a large bowl. Add the egg yolks, milk, and vanilla, and whisk until combined (batter will be thick). Beat whites in a bowl using an electric mixer at medium-high speed until they hold soft peaks. Slowly add in the remaining 1/3 cup sugar while beating at medium speed, then increase the seed and beat until whites hold stiff, glossy peaks. Stir one third of whites into batter to lighten it, then fold in remaining whites gently but thoroughly. Spoon batter into the prepared cake pan and bake until cake is springy to the touch, and a wooden pick or skewer inserted in the center comes out clean, about 18 minutes. Cool cake in pan on a rack 5 minutes, then invert onto rack and cool 10 minutes.
While the cake is baking, bring water and sugar to a boil in a 1-quart heavy saucepan, stirring until sugar is dissolved. Cool syrup 20 minutes, then stir in lemon juice and almond extract. Place berries in a large mixing bowl and pour syrup over; gently stir to coat the berries. Arrange cooled cake, right side up, on a platter and arrange berries on top; spoon remaining syrup evenly over top, allowing it to soak into the cake.
