I’d fantasized about a raspberry cake for a long time, but as always – there was a queue for the recipes that piled up on my list.
And now, when I finally made a cake with raspberries – I can say: this cake will bring you to the next level.
So I matched raspberries with pears and seasoned it with cardamom and cinnamon. Since I recently discovered the wonders of olive oil in baking, I added it too.
Preparation is easy: mix wet ingredients; mix dry ingredients; combine; mix in the fruit; and place in the oven. Next, make a raspberry glazing and pour it over the baked cake.
Enjoy, and let me know how it turned out 😋❣️
- ½ cup olive oil
- ½ cup white sugar
- ¼ cup almond butter, or tahini
- ⅔ cup unsweetened almond milk
- 1 tsp pure vanilla extract
- 2 cup white spelt flour or all purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ tsp ground cardamom
- ½ tsp cinnamon
- ½ cup pears peeled and cut into cubes, fresh or frozen 70 grams (2.5 oz)
- ½ cup frozen raspberry 80 grams (2.9 oz)
- (Grease and flour a 22 cm x 10 cm mold (8.6-Inches X 3.9-Inches
- Preheat oven to 180 degrees Celsius (356 Fahrenheit).
- Mix oil, sugar, and almond butter in a bowl; Add vanilla extract and almond milk and mix well.
- In a separate bowl, sift flour, and add baking powder, salt, cardamom, and cinnamon; Mix with a fork or whisk.
- Add the flour to the batter until combined. Mix in the raspberries and pears.
- Transfer to the mold, place on the second lower level of the oven, and bake for 50 – 55 minutes until golden and a toothpick inserted in the center (doesn't include pricking the fruit) of the cake comes out clean*. Take out and place on a rack. Allow the cake to cool completely before pouring the raspberry glazing.
- Mix powdered sugar with raspberry powder, and add water until you get the desired consistency – a thick yet liquid glazing.
- Take the cake out of the pan and turn it over again on a tray so that the top of it remains up.
- Pour the glazing over the cake and allow it to run down the sides – it's part of the chic. Allow the glazing to harden for about half an hour before serving.