This cake is made with fresh raspberries. It's like my grape cake, and perfect for the summer.
I love my grape cake (Day 18, one of the old ones in the collection) because it has a hint of cornmeal and it is filled with grapes. That's why I used that recipe's base and added raspberries instead.
But it does change things though. First I put my cake in for 35 minutes. It came out raw, it was jiggling in the middle, so I didn't even bother putting a toothpick in. I knew it wasn't ready.
I add more time (15 more minutes), still completely raw. I added 10 more minutes hoping that this time it will be ready.
10 minutes later: It was ready, but not quite. I realized that because of the raspberries, the cake was super soggy. Make sure to really dry the raspberries well before adding them to the cake.
This changed the baking time and the center. If the center is pretty stable (it's not swishing around when you move it), then it should be ready. There should be very little crumbs on your toothpick if using.
Nevertheless, this cake is a hit! You can serve it with vanilla ice cream (it tastes amazing!!!) or some powdered sugar.
|Level: 👩🏽🍳👩🏽🍳|Time: 1 hour, 10 minutes|Serves: 4-6|
1/2 cup olive oil (extra for the pan)
1 cup all-purpose flour (extra for the pan)
1/2 cup almond flour
1/4 cup coarse yellow cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoon lemon zest
2/3 cup sugar
1/3 cup milk
1 1/2 cups raspberries, washed and dried.
Preheat oven to 350 degrees F, and grease an 8-inch cake pan.
In a medium bowl whisk all-purpose flour, almond flour, cornmeal, baking powder, and salt. In an electric mixer, beat eggs, lemon zest, olive oil, and sugar until combined. Add flour and milk in and pour into prepared pans.
Place raspberries all around the cake and leaving only a few bare areas. Bake for 1 hour and serve with ice cream or dust with powdered sugar.
- The Bored Baker 👩🏽🍳