Best Dish: Chiara and her Raspberry Almond Cake

baking raspberry cake

If Chiara’s recipe for a Gluten-free Lindt Flour-less Chocolate Cake was too rich (yum!) and chocolaty (even yummier!) for you, then this will be a nice addition to your repertoire. In our office it’s either Team Chocolate or Team Tea Cake; there’s really no in between. While this cake is just a bit more work to make than the chocolate cake, it’s more impressive in appearance, and the icing… oh, the icing! There’s not many times in life where you get to enjoy the sweet taste of philadelphia cream cheese like this!

Quick note about this recipe. If raspberries are in season (and you have the money) use fresh ones! You’ll be using them in the cake mixture and as a topping so you’ll want a total of about 2 cups. If they are not in season use frozen raspberries, it may not sound as nice but it’s just as good. The first thing you’ll want to do if using frozen ones is set them on a plate on top of a paper towel to saw. Keep them on the side until you need them.

Now, for the Gluten Free Raspberry and Almond Cake!!

raspberry cake OLYMPUS DIGITAL CAMERAalmonds cakecake

What you’ll need:

For the Cake: 

a teaspoon of finely grated lemon rind

6 eggs, separated

1 cup of castor sugar

1 teaspoon of gluten free baking powder

1 teaspoon of vanilla essence

Almond meal

1 cup of raspberries (frozen if not in season)

For icing/topping:

2 blocks of philadelphia cream cheese

a tablespoons of sour cream

a handful of almonds

1 cup of raspberries (frozen if not in season)

What we’ll do! 

Turn the oven to 160 degrees.

Grate the lemon rind and keep it to the side.

Separate the 6 eggs. The yolk in one bowl, egg whites in the other.

Add in your one cup of castor sugar to the yolk, your one teaspoon of lemon grind (a teaspoon is how much Chiara uses, but this can always be adjusted to taste.), and the teaspoon of vanilla essence. Put the bowl into your handy dandy kitchen aid and mix it slowly. Start at 1 and leave it for a few seconds, move on to two, then three, keep going until you hit 6. You want your mixture to be pale and thick.

Now, beat your egg whites with an electric beater so it rises.

Add the teaspoon of baking powder to the yolk and mix. Then add in half the almond meal and fold with a spatula. Chiara likes using a spatula to fold because it helps move around everything at the bottom. Add in the rest of the almond meal and keep mixing. The mixture should be quite thick now.

Add in half of the egg white mixture and fold. Then add in the other half and fold again. Lastly you’ll want to add in the 1 cup of raspberries (or as much as you’d like. it all depends on whether you’d like your cake to be more fruity or cakey). Either way you’ll want to go very slowly so the raspberries don’t break.

Now for the icing: empty out your 2 blocks of philadelphia cheese into your kitchen aid bowl, add in 2 tablespoons of sour cream and 1/2 a cup of icing sugar. Turn your kitchen aid on. It should make a not so pleasant, splating sound. That’s okay. Ignore it and think about the future.

Take the icing out of the Kitchen Aid and taste. If it’s too your liking give the mixing stick to a friend (me!) and put the icing into the fridge where your friend can’t get to it.

Only keep going with the rest of the recipe after your cake is out of the oven, cold and looking beautiful.

Put your handful of almond of the a non stick frying pan on medium heat. Leave them until they are slightly burning then turn the heat off but leave them on the pan. They’ll keep cooking and turning dark.

Take the icing out of the fridge and let it sit. When placing the icing on top of the cake mound it up in the middle and press it to the sides. Technique is not everything, but it helps.  Sprinkle the remaining half of the raspberries, add on your perfectly tanned almonds and you’re done! Perfection!


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