Friday, March 30, 2007

Raspberry cake with almond icing

Raspberry cake with almond icing

I’d had an eye – ok, maybe both eyes – on this recipe for months! When my friend posted this cake I was immediately hypnotized by the photo.
Those spots of cake trying to cover the filling and the delicious raspberries fighting to show on the surface gave the cake a wonderful look.
Since I love raspberries and almonds I had to give it a try.

It is delicious!! If you have raspberries on your freezer, go to your kitchen and bake this cake now – and then be brave enough to wait for it to cool down a bit before drizzling the icing AND taking a big, big slice.

Lucky me João thought the cake was beautiful and asked if he could take some to his mother – otherwise, I would have eaten the whole thing by myself. :D

Raspberry cake with almond icing

120g all purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
1 large egg
120g sour cream - I used thick plain yogurt
60g granulated sugar
30g unsalted butter, melted and cooled
130g frozen raspberries
2 tablespoons brown sugar
30g almonds, slivered

60g icing sugar
1 teaspoon lime juice
1 teaspoon water – you may need a little more
a few drops almond extract

Preheat the oven to 180ºC/355ºF. Grease and flour a round 20cm baking pan.
Sift the flour, baking powder and baking soda in a bowl and set aside.
Beat the sour cream and sugar until creamy. Add the egg and beat well. Beat in butter. Add the flour mixture and mix well.
Pour 2/3 batter in the prepared pan. Sprinkle the raspberries evenly on top of batter. Sprinkle brown sugar on top of berries.
Spoon the remaining batter in different places, making sure you don’t cover the raspberries completely. Slightly level it and sprinkle with the almonds.
Bake for 30-35 minutes or until golden. Leave in the pan until warm then unmold it.

Make the syrup: mix all the ingredients, adding water a few drops at a time, until desired consistency – it shouldn’t be too runny.

After the cake is completely cool, drizzle it with the syrup.

*I used only half the amount of syrup.

Serves 8 (as long as they're not like me). :D


Anh said...

Patricia, this is the type of cake that I love - rich, fruity and packed with flavours! Yummy! :)

Karin W. said...

I have got some Garden Raspberries in my freezer. With a bit of luck I´ll be able to find some Wild Forest Raspberry in August. I have saved the recipe.

Lydia (The Perfect Pantry) said...

Is this one of those cakes that improves with age (i.e., you could make it the night before)? If, of course, it would last that long!

Helene said...

I am going to try this with dried cranberries that I have in my pantry right now.
I made your apple walnut cake and we loved it!

Anonymous said...

That's it. You. On a plane. We're throwing a tea party.

Oh what foodie fun we would have!


Ari (Baking and Books)

Anonymous said...

I think I'm missing out a lot here by not having an extreme interest in baking. But I still like my chocolates :D
BTW, I just tagged you in my blog for "10 things you want for your kitchen". Go check it out if you have some time :)

Anonymous said...

I'm definitely saving this recipe. I love raspberries, almonds, and almond extract (it smells so good!).

Anonymous said...

Very nice cake, I see why it caught your eye, I love anything with raspberries and almonds make it even better!

MyKitchenInHalfCups said...

I'm with Ari, Tea Party Time
That is really beautiful!!!

T.W. Barritt at Culinary Types said...

Patricia - How lovely - perfect for Spring!

Anonymous said...

i think we have to bake a cake at least one a day, you never know who's coming!

Anonymous said...

Okay, Patricia--why aren't you big as a house? You're always baking wonderfully tempting things like this cake. The icing also sounds like it would be amazing drizzled over a chocolate cake, maybe with the slivered almonds too.

Stella said...

Oh dear, it does look addictive... I'm gonna have to turn my eyes away from your blog or I'll want to eat my screen!

Brilynn said...

That does look wonderful! It's one of those cakes I'd have a huge slice of in the afternoon and then another after dinner and then one for breakfast the next day...

Freya said...

Looks soooooo good!! Can't wait to see what other Daring Baking products you come up with!! ;)

Gattina Cheung said...

Pat, you always have a great taste in choosing cake recipe, love you!!!

Anonymous said...

this looks like a great coffee cake@ Wish I could have a piece now...

Lis said...

How pretty! See this has almonds and fruit.. therefore I would not feel guilty one bit for having a huge slice for breakfast. It's healthy! :D

Patricia Scarpin said...

Anh, the different flavors work wonderfully together!

Karin, I'd love to know your opinion about it.

Lydia, good question! There wasn't any left for me to know that! :D

Helene, I'm glad you liked the recipe! I made your dulce de leche rolls and it was a big hit - my father loved it!

Ari, I'm afraid I wouldn't want to come back!! ;)

Tigerfish, Pablopabla tagged me too, I'll be posting my answers soon - so hard to choose only 10 things! :D

Amy, I agree with you - the smell coming out of the oven is impossible to resist!

Laurie, you're 100% right. And tks for the visit!

Tanna, I'll have anything you prepare, sweetie. :D

T.W., I love spring!

Eliza, it's always good to be prepared, right? ;)

Terry, I had a laugh with you - my mother in law and my sisters in law are the ones that save me from eating everything by myself! :D
I think almonds go great with chocolate.

Valentina, I'll have to do the same, I've been dreaming about those muffins! ;)

Brilynn, I would have done the same. ;)

Freya, I'm anxious to start, dear!

Gattina, I feel the same way about you! xoxo

Bea, I'd ship you an entire cake if that was possible!

Lis, I think you're right, my dear friend - and it has yogurt too, so we're good for the day!!! :)

Joe said...

Great spring treat I think! I like the tying in if the almond extract into the icing too!

Elle said...

Cake, almonds and raspberries, plus a great icing. Can I have a piece? It looks wonderful!

Anonymous said...

This is a wonderful looking cake! I bet your MIL was really appreciative too.

Anonymous said...

Oh! What a fantastic cake! That looks sooo good...sure to impress :) It's reminding me that I haven't had dessert yet! :)

Anonymous said...

Patricia this looks wonderful! I love the combination of almonds and raspberries! And I Just happen to have some raspberries in my freezer right now! :-)

Anonymous said...

Patricia, will fresh raspberries work. I guess I can always freeze them. I love raspberries in anything and this cake, specially with almonds is no exceptions. Beautiful!

Anonymous said...

Hi ! patricia I love this cake it's very very beautiful
bye candy

Warda said...

What a beautiful cake that is.This is something I have to try. I love the combination of almonds and rasberries, both of make a very delicate dessert.

Julie said...

I've got my cup of coffee ready, this cake will go nicely.

Patricia Scarpin said...

Joe, tks for stopping by!

Elle, what a pleasure to see you here, fellow Daring Baker!

Kristen, she thought the raspberries were too tart. lol

Joey, I want dessert too! :D

Nicole, thanks sweetie! How great to have you back here!

Veron, I don't know - I think maybe they'll melt a little bit more than the frozen ones.

Candy, merci!!

Rose, tks for the visit! They really go great together.

Julie, I'm sure you'd love it. :)

Barbara said...

I'd like a slice of that , it looks delicious Patricia.

Melting Wok said...

Patricia, I saw some today at the grocery market, in mini muffin tt I got your OK and your recipe, yeehaaa !! :))

Peabody said...

Looks good. I wonder what it would taste like with some almond meal in it?

Unknown said...

I could eat all eight servings.

Nora B. said...

Looks great and the recipe doesn't sound complicated at all. Just checking - when do you put the silvered almonds? before baking or after (with the syrup)? Thanks...

Patricia Scarpin said...

Nra, tks for asking - I've already corrected the post.

Nora B. said...

Hi Patricia,
Thanks for doing that. I am keen to make it. I have all the ingrediants except the sour cream/yogurt.

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