Heavenly Raspberry Almond Delight (Print Version)
Ingredients:
01 -
190g all-purpose flour (1 ⅓ cups).
02 -
1 ½ teaspoon baking powder.
03 -
½ teaspoon salt.
04 -
84g unsalted butter, softened (6 tablespoons).
05 -
150g granulated sugar (¾ cup).
06 -
30ml sunflower oil (2 tablespoons).
07 -
5ml pure vanilla extract (1 teaspoon).
08 -
½ teaspoon almond extract.
09 -
2 large eggs.
10 -
150ml full fat yogurt (⅔ cup).
11 -
50g almond flour (½ cup).
12 -
140g fresh raspberries (1 ¼ cups).
13 -
40g flaked almonds (½ cup).
14 -
25g coarse sugar (2 tablespoons).
Instructions:
01 -
Kick things off by preheating your oven to a toasty 350 degrees F, and line that round 8-inch springform pan with parchment paper so nothing sticks.
02 -
Sift your flour and baking powder together, then invite the almond flour and salt to the party, giving it all a good whisk to mix and untangle any pesky almond flour clumps.
03 -
Grab a large bowl and toss in the butter, sugar, oil, and both extracts and beat them up with an electric mixer until they look all pale and fluffy. Throw the eggs into the mix one at a time, giving them a good beating after each entrance, then stir in the yogurt like it's going out of fashion.
04 -
Introduce the flour mixture and almond flour into the large bowl, folding them in gently – treat it with kid gloves, we're not looking for a heavyweight boxing match here. Fold in most of the raspberries, too, but save a few to make the top of your cake look pretty.
05 -
Shimmy the batter into the pan, gently poking the remaining raspberries on top like little red jewels. Shower the cake with flaked almonds and give it a sugar sprinkle. Bake it for 35-45 minutes, let it cool on a wire rack, and serve it warm to hear the angels sing.