Raspberry Swirl Cake
Here is a simple moist and delicious cake to impress and please anyone.
Ingredients for Almond Cake
- 2/3 cup all-purpose flour
- 1 cup finely ground almond flour
- 1 1/2 cup powdered sugar
- 6 egg whites
- 3/4 cup butter
- 1 tsp. vanilla extract
Ingredients for Raspberry Swirl:
- 3/4 cup Raspberries
- 1 tbsp. honey or maple syrup
- 1 1/2 tsp. olive oil
- 1 pinch of salt
Instructions
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Set oven to 350° F and grease the sides and bottom of the cake pan.
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In a small bowl, whisk together the honey, olive oil and salt. Place the raspberries in a small oven-proof dish and pour the honey mixture on top. Toss lightly to coat the raspberries.
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Roast the Raspberry mixture for 20 minutes. While this is baking, start preparing the cakes.
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Melt the butter in a saucepan and cook until it turns light golden brown.
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Combine the all-purpose flour, powdered sugar and almond flour together in a large bowl.
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In a separate bowl, whisk the egg whites with the Zulay Kitchen Milk Frother until they are white and frothy.
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Mix the egg whites into the flour mixture, then add the melted butter and vanilla and mix well.
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Pour the batter into the cake pan. It should be about 1/2 - 3/4 inches high.
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Swirl the raspberry mixture evenly on top of the cake batter.
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Bake at 350° F for 20 minutes. The cake should be light gold.
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Allow the cakes to cool for a few minutes before removing from the pan, then cool on a wire rack before serving.