Here’s a recipe for a raspberry soft cake, topped with slivered almonds, that’s as easy to make as it is delicious to eat! A real killer!
Prep Time: 10 minutes
Bake Time: 50-55 minutes at 320°F (160°C)
Difficulty: easy
For: a mold of 11 inches (28 cm) of diameter
Ingredients
- 1/2 cup of soft salted butter (120 g)
- 3/4 cup + 1 tablespoon of brown sugar (150 g)
- 2 eggs
- 1 1/2 cup + 1 tablespoon of all-purpose flour (230 g)
- 1 teaspoon of baking powder
- 1 teaspoon of vanilla extract
- 10 oz of raspberries (300 g)
- 3/4 cup of slivered almonds (80 g)
Instructions
Preheat oven to 320°F (160°C).
In a bowl, mix flour with baking powder, set aside.
In a bowl, whisk the butter with the cane sugar until it whitens. If you don’t have salted butter, be sure to add a pinch of salt to the mixture.
Add eggs and vanilla extract, whisk.
Stir in flour and mix.
Stir in half of the slivered almonds and half of the raspberries. The dough will turn pink.
Pour the batter into the pan.
Garnish with remaining raspberries and slivered almonds.
Bake for 50 to 55 minutes, checking with a knife blade. The blade should come out moist.
Let cool before unmolding.
Sprinkle the cake with powdered sugar before serving.
