Raspberry And Almond Cake – a delicious recipe with Eggs, Sugar, Olive Oil, Vanilla, Whole Wheat Flour, Fresh Raspberries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1. Preheat the oven to 160u00b0C/325u00b0F and well grease a 20cm tin with butter.
2
2. In a large bowl or the bowl of a stand mixer, whisk together the eggs and sugar until the mixture is light and fluffy and has tripled in size (at least 5 minutes, probably closer to 10).
3
3. Pour in the olive oil and vanilla and continue to whisk until it has been incorporated.
4
4. Fold the flour and almond meal into the mixture with a metal spoon, trying not to lose any of the air.
5
5. Finally fold in the raspberries.
6
6. Pour into the tin and bake for 35-40 minutes until the cake is golden brown and starting to shrink from the edges of the tin. Leave to cool in the tin for 10 minutes before transferring to a wire rack.
7
7. To serve, dust with powdered sugar.
8
Loosely adapted from Felicity Barnum Bobb's Olive Oil Spong Cake in Delicious magazine.
591
kcal
Calories
37
g
Fat
49
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 whole Eggs, 1/2 cups Unrefined Sugar, 3 Tablespoons Extra Virgin Olive Oil, 1/2 teaspoons Vanilla Extract, and more.
Yes, Raspberry And Almond Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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