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!
- 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
- Pre-heat the oven to 180C (fan)
- Place softened butter and sugar into large mixing bowl.
- Mix, using hand mixer or stand mixer on medium speed 1-2 minutes, or until butter mixture is pale yellow, light and fluffy.
- Add eggs, lemon zest, yoghurt, flour, grounded almond and baking powder and mix until well combined.
- 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.
- Leave it cool down before removing from the cake tin.
- 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.
- You can either use a spatula to cover the cake with the cream or use a piping bag – really depends on your preference.
- Decorate with the remaining raspberries and almond flakes.
Enjoy and until next time,
Nora from My Honeycomb Kitchen