Have a nice and delicious weekend with this lovely recipe by Rachel from The Fromagette.
1/2 cup sugar
2 T butter, room temperature
2 eggs, room temperature
1/4 cup lowfat buttermilk
1 tsp vanilla
1/2 cup flour
1/2 cup almond meal
1 tsp baking powder
1/2 tsp baking soda
pinch of salt
1/2 cup halved fresh raspberries
3/4 cup powdered sugar
1 T cream or milk – whatever’s in the fridge
1/8 tsp almond extract
1/4 square Baker’s white chocolate
sprinkle of freeze-dried raspberries
Serves 4. Calories 425.
Preheat to 350. Line the bottom of a 6 inch round cake pan with parchment paper. Generously butter and dust with flour. In a medium bowl, mix butter, sugar and eggs together vigorously with whisk until well blended. Add vanilla and buttermilk. Mix remaining dry ingredients together in separate bowl. Add to wet mixture, mixing until blended. Gently fold in the raspberries. Spoon batter into cake pan and bake for 40 minutes. Move to a cooling rack.
When cool, transfer onto a serving plate. In a small bowl, mix the glaze ingredients until well blended and immediately spread atop the cake allowing it to drip down the sides. Garnish with dried raspberries and white chocolate – using a veggie peeler to shave the white chocolate.