Sometimes all you
need want is just a little slice of cake.
A slice of cake that can help you just “forget” for a moment and bring instant comfort and satisfaction.
Accompany it with a glass of milk (or probably coffee in my case) and suddenly everything seems a lot better.
Do you ever get that feeling?
I know that a piece of chocolate can pretty much have the same effect, but it just isn’t enough for me!
So in my continual “on & off” experiments with gluten free cooking, I stumbled upon this glutten free almond and raspberry cake.
What a simple joy it was to make this cake.
When I first saw the recipe on Caitlin’s blog I knew the kitchen scientist in me had to have a go at making it. (plus how can you not make it after seeing Caitlin’s beautiful pictures!).
Admittedly I did make this a few months ago but wanted to further experiment and make sure this smaller version worked.
It’s tricky enough baking regular cakes.
There’s the precise measuring of ingredients, ovens with their own persoanlities and let’s not forget any alterations you make to suit yor own tastes.
But this was simple. One bowl for the dry ingredients. One large jug for the wet ingredients. Mix and fold the berries through. Cook. Cool and eat!
I’m also learning that gluten free baking (in all its variations) can be a tricky landscape to navigate as well.
In this gluten free raspberry almond cake I used almond flour only. The sweetness is derived from a little honey and the natural sugars from the fruit.
It’s not overly “sweet” and that can be a good thing! But don’t go thinking that it’s “fat free”.
There’s enough natural and good fats in this recipe so one slice is sufficent. The rest can be easily shared with family and friends.
And thats a good thing too. Right?
I’ve also used cold pressed coconut oil to give it that nice “coco-nutty” flavour.
Which brings me to the next point about all the different coconut by products out there. I assumed that coconut oil and coconut butter were the same thing.
I’m still a tad confused, so for the “icing” you see on the cake I belended some coconut oil with some honey and poured it over the top. Initially it was clear but once it had cooled completely it solidified to look the way it did in the pictures.
I though it would taste “fatty” and hard but it actually gave the cake a beautiful soft, sweetness. A pleasant surprise I must say!
Do you think you could enjoy a slice of this?
I’m curious to know what you think.
- 3 cups almond flour
- 1/2 tsp sea salt
- 1 tsp baking powder
- 3 eggs
- 1/2 cup coconut oil
- 1/2 cup honey
- 1 1/2 cups fresh raspberries
- Coconut Oil Glaze
- 1/4 cup coconut oil
- 2-3 tbs honey
- Preheat your oven to 180 deg C and grease and line a 7 inch cake pan.
- Combine the almond flour, sea salt and baking powder in a medium sized bowl.
- In a large jug whisk the eggs , coconut oil and honey and add to the dry ingredients. Mix well until a smooth batter has formed.
- Fold through the berries and pour into baking tin.
- Bake for 40-45 mins or until a skewer inserted into the centre comes out clean.
- Allow to rest in the pan for half an hour before turning it out onto a cake stand or plate.
- Once cooled completely, combine the coconut oil with the honey and pour over the top to form the "icing". Let the icing set before slicing and serving.
I obviously used a smaller cake pan for this and adjusted accordingly.
If you want the cake to be a little sweeter, add a little more honey but you must adjust the cooking time.
If you find the cake is browning too quickly cover with foil halfway during the baking process.