Raspberry Almond Cake

We were invited to an evening gathering and the host asked me to be responsible for the dessert for approximately 12 people. I needed something easy as I didn’t have more than 3 hours, something that it enough for that many people and that everyone will like. I was not panicking AT ALL! Then I remembered from few weeks back that I made this gorgeous Blackberry Almond Cake which was very successful – even my partner’s picky best friend asked for a second slice. Problem solved, I decided to bake the same almond cake but with raspberries this time.

I am an absolute fan of raspberries and was hoping that all guests will be as well. I was right! The cake was gone in 10 minutes, the only thing that remained was my new beautiful serving plate.

As I do not like to use much sugar in the frosting, I decided to add mashed raspberries to the mascarpone to make it more flavourful and oh my god, it did not disappoint.

Have a look at the recipe below. I cannot recommend it enough!

Ingredients:

• 150 g butter
• 150 g brown sugar
• 2 large eggs
• 1 lemon (zest only)
• 160 g yoghurt
• 80 g plain white flour
• 140 g grounded almond
• 10 g baking powder
• 250 raspberry
• 250 g mascarpone
• 1 tbsp icing sugar
• 1 tbsp almond flakes

Instructions:

1. Pre-heat the oven to 180C (fan)
2. Place softened butter and sugar into large mixing bowl.
3. Mix, using hand mixer or stand mixer on medium speed 1-2 minutes, or until butter mixture is pale yellow, light and fluffy. 
4. Add eggs, lemon zest, yoghurt, flour, grounded almond and baking powder and mix until well combined.
5. Pour the mix to a cake tin lined with parchment paper. Distribute half of the raspberries on top and bake for 40-50 minutes. The berries will sink down while in the oven, so do not push them into the batter.
6. Leave it cool down before removing from the cake tin.
7. To make the frosting, mix the mascarpone with the icing sugar to get a creamy and fluffy texture. Mash the half of the remaining raspberries with a spoon or fork, and add it to the mascarpone cream. Combine well.
8. You can either use a spatula to cover the cake with the cream or use a piping bag – really depends on your preference.
9. Decorate with the remaining raspberries and almond flakes.

Enjoy and until next time,

Nora from My Honeycomb Kitchen