It’s amazing how delicious raspberries are – and how incredibly versatile. Zoë adores them, so I’ve been making the most of the raspberries available this year, and experimenting with all different types of recipes that use them. This is a lovely cake, full of the taste of summer, no matter what time of the year. You can make this with delicious fresh raspberries but you can also make it with frozen ones, instead. Frozen fruits are a gem – often higher in nutrients than fresh fruit that has been shipped in and sitting around for ages during the distribution process. They’re much cheaper to buy and, of course, you can store them in your freezer and simply take them out when you want to use them.
I’ve used coconut flour alongside the rice flour because it makes baked goods deliciously moist. It’s hard to find but you can buy it from on-line retailers, such as Goodness Direct. And the cake is incredibly moist and moreish, anyway, because of the raspberries in it. Lovely summer-time food – even if it’s chilly and raining!
* gluten-free, dairy-free, yeast-free, seed-free, citrus-free
- 150g/5½oz dairy-free margarine, softened, plus extra for greasing
- 150g/5½oz/scant 1 cup fruit sugar or caster sugar
- 1 tsp vanilla extract
- 4 eggs, beaten
- 100g/3½oz/heaped ½ cup rice flour
- 50g/1¾oz/scant ½ cup coconut flour
- 1 tsp gluten-free baking powder
- ½ tsp xanthan gum
- 50g/1¾oz/scant ½ cup ground almonds
- 350g/12oz fresh or defrosted, frozen raspberries
- 2 tbsp agave syrup, to decorate
- 2–3 tbsp fruit sugar, to decorate
- raspberries, to decorate
- Preheat the oven to 180°C/350°F/gas 4 and lightly grease a deep 20cm/8in cake tin with dairy-free margarine and line the base with baking parchment. Using an electric mixer, beat the dairy-free margarine and sugar together in a large mixing bowl until light and fluffy. Add the vanilla extract and gradually beat in the eggs, a little at a time, until well mixed.
- Sift the flours, gluten-free baking powder and xanthan gum into the mixture and fold in, then fold in the ground almonds and gently fold in the raspberries. Make sure the mixture is well mixed, but take care not to overmix it. Pour it into the tin.
- Bake for 30 minutes, then cover with baking parchment to prevent the cake from overbrowning. Bake for another 10–12 minutes until firm to the touch and cooked through.
- Remove the cake from the oven and leave to cool for 5 minutes, then remove from the tin, transfer to a wire rack and leave to cool completely. Once cooled, spread the agave syrup over the cake, then sprinkle over the fruit sugar. Top with raspberries and serve.
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