This cake looks so chic you'll have a hard time convincing the lucky ones for whom you made it you actually made it. In fact, there is a significant risk you may even pass for a fraud after they've tried it, for its taste is pure, unflawed decadence. Be strong, nobody needs to know you whipped it up in 15 minutes. Just say it took you years to master this French chef's recipe. A little lie for lots of glory? Surely you can handle it.
Luscious raspberry and almond cake
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Recipe by: unknown. This top-rated recipe has been circulated on several French foodie blogs Busy:15 min, Total prep time: 50 min |
Use preferably a loose-based cake tin (I used a 20 cm square tin, a 22 cm round one will work as well). If you don’t have one, place parchment paper cut to size at the bottom of your mould to facilitate the de-moulding of the cake after it has been baked.
Butter the cake tin (and parchment paper if using) and sprinkle a bit of flour on all sides. The flour will form a barrier between the cake batter and the butter on the tin when baking, not only preventing the batter from sticking but allowing it to rise more easily.
Mix the flour with the baking powder, then add the ground almonds, granulated sugar and 75g of the icing sugar, and mix well.
Melt the butter and mix with the dry ingredients.
In a separate bowl, whisk the egg whites with a pinch of salt into firm peaks. This is how you do it: start by beating them on medium-low speed for a minute or so, until they form a grey foam. Then increase the speed to medium-high and beat until the foam becomes smooth, moist and shiny. Stop and lift the whisk - you have achieved firm peaks when straight, upward-looking peaks form.
Gently fold the egg whites into the almond mix using a large spatula, until reaching a homogenous batter.
Pour the batter into the pan. Press delicately the raspberries one by one inside the batter until half sunk. Space them evenly, keeping a handful on the side for decorating.
Bake in the oven for 30 mins.
When ready, leave to cool. Once the cake has fully cooled down, separate its edges from the pan by running a knife’s blade carefully between the cake and the tin. De-mould the cake and place on a serving platter. Sprinkle the remaining icing sugar on top using a thieve to prevent it from lumping (with a sieve, the sugar will fall on the cake like light dust).
Place the remaining raspberries in a pretty heap or in the shape of a flower at the centre of the cake. Enjoy!!!
Preheat the oven to 180 degrees C.
Use preferably a loose-based cake tin (I used a 20 cm square tin, a 22 cm round one will work as well). If you don’t have one, place parchment paper cut to size at the bottom of your mould to facilitate the de-moulding of the cake after it has been baked.
Butter the cake tin (and parchment paper if using) and sprinkle a bit of flour on all sides. The flour will form a barrier between the cake batter and the butter on the tin when baking, not only preventing the batter from sticking but allowing it to rise more easily.
Mix the flour with the baking powder, then add the ground almonds, granulated sugar and 75g of the icing sugar, and mix well.
Melt the butter and mix with the dry ingredients.
In a separate bowl, whisk the egg whites with a pinch of salt into firm peaks. This is how you do it: start by beating them on medium-low speed for a minute or so, until they form a grey foam. Then increase the speed to medium-high and beat until the foam becomes smooth, moist and shiny. Stop and lift the whisk – you have achieved firm peaks when straight, upward-looking peaks form.
Gently fold the egg whites into the almond mix using a large spatula, until reaching a homogenous batter.
Pour the batter into the pan. Press delicately the raspberries one by one inside the batter until half sunk. Space them evenly, keeping a handful on the side for decorating.
Bake in the oven for 30 mins.
When ready, leave to cool. Once the cake has fully cooled down, separate its edges from the pan by running a knife’s blade carefully between the cake and the tin. De-mould the cake and place on a serving platter. Sprinkle the remaining icing sugar on top using a thieve to prevent it from lumping (with a sieve, the sugar will fall on the cake like light dust).
Place the remaining raspberries in a pretty heap or in the shape of a flower at the centre of the cake. Enjoy!!!
If you have time, allow the egg whites to warm up to room temperature before beating them (15 mins will do). They will reach a larger volume than when beaten cold. Keep the egg yolks for use in other recipes, such as parmesan and spring onions crusted chicken or French toasts.
Ingredients
70g flour (plus a bit of flour for the cake tin)
1 teaspoon baking powder
100g sugar
75g + 25g icing sugar
100g ground almonds
150 g butter
4 egg whites
1 pinch of salt
225g (1 box) raspberries. Buy them large if you can, the cake will look better.
70g flour (plus a bit of flour for the cake tin)
1 teaspoon baking powder
100g sugar
75g + 25g icing sugar
100g ground almonds
150 g butter
4 egg whites
1 pinch of salt
225g (1 box) raspberries. Buy them large if you can, the cake will look better.
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