Raspberry Swirl Cake
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
Set oven to 350° F and grease the sides and bottom of the cake pan.
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.
Roast the Raspberry mixture for 20 minutes. While this is baking, start preparing the cakes.
Melt the butter in a saucepan and cook until it turns light golden brown.
Combine the all-purpose flour, powdered sugar and almond flour together in a large bowl.
In a separate bowl, whisk the egg whites with the Zulay Kitchen Milk Frother until they are white and frothy.
Mix the egg whites into the flour mixture, then add the melted butter and vanilla and mix well.
Pour the batter into the cake pan. It should be about 1/2 - 3/4 inches high.
Swirl the raspberry mixture evenly on top of the cake batter.
Bake at 350° F for 20 minutes. The cake should be light gold.
Allow the cakes to cool for a few minutes before removing from the pan, then cool on a wire rack before serving.