Raspberry Swirl Almond Cake
Recipe by Nicole Thom-Arens
Serves 8 to 10
Years ago, my sister-in-law’s mom would make a cookie tray for the holidays that included one-bite white chocolate raspberry bars that were always the first to go. This cake reminds me of those flavors, but instead of a dense blondie, this cake is light and fluffy and too easy to eat. Top it with vanilla whipped cream to make it extra special. Make the raspberry compote a bit ahead of time so that it has time to cool. Use leftover raspberry compote for Sliced Linzer Cookies, Norwegian Rice Pudding, or a topping for toast or pancakes.
Ingredients:
1/2 cup unsalted butter, softened3/4 cup granulated sugar3/4 teaspoon kosher salt (Reduce to 1/2 teaspoon if not using Diamond.)2 large eggsZest of a half small lemon or a quarter of a large lemon (about 1/2 teaspoon)1 to 1 1/2 teaspoon pure almond extract 1/4 cup nonfat, plain Greek yogurt2 tablespoons whole milk1 teaspoon baking powder1/2 cup almond flour1 cup all-purpose flour
Raspberry compote:2 1/2 cups raspberries2 tablespoons sugar1 lemon
Instructions:
1. Zest the lemon into a small bowl. Set aside.2. Add the raspberries to a medium saucepan. 3. Add 2 tablespoons of sugar and the juice of half the lemon to the raspberries. Cook over medium heat until the raspberries are boiling. Reduce to a simmer and cook until nearly all of the liquid has evaporated and you’re left with a thick compote. Stir frequently. 4. When the raspberries have reduced into a thick compote, transfer the compote into a heat-safe container. Chill until you’re ready to use. 5. Preheat the oven to 350 degrees. 6. Line the bottom of a 9-inch springform pan with parchment paper and grease the bottom and sides with the butter wrapper or nonstick cooking spray.7. Add the butter, salt, and sugar to a large bowl or the bowl of a mixer fitted with the paddle attachment.8. Cream the butter, sugar, and salt until lightened.9. Using a rubber spatula, scrape the sides and bottom of the bowl. 10. Add the eggs one at a time, mixing after each egg until well combined. 11. Add the lemon zest and almond extract. Mix to combine.12. Add the Greek yogurt and the milk. Mix to combine.13. Add the baking powder. Mix to combine.14. Scrape the sides and bottom of the bowl. 15. Add the almond flour and the all-purpose flour. Mix until just combined, being careful not to overmix.16. Add the batter to the pan and smooth to the edges.17. Add 4 to 6 teaspoon-sized dollops of raspberry compote to the top of the batter. Swirl the compote into the batter using a butter knife. 18. Bake at 350 degrees for 25 to 30 minutes, being careful not to overbake. The cake is done when a toothpick inserted in the middle of the cake comes out clean. 19. When the cake is done, remove it from the oven and allow it to cool while in the pan set on a wire rack.
1/2 cup unsalted butter, softened3/4 cup granulated sugar3/4 teaspoon kosher salt (Reduce to 1/2 teaspoon if not using Diamond.)2 large eggsZest of a half small lemon or a quarter of a large lemon (about 1/2 teaspoon)1 to 1 1/2 teaspoon pure almond extract 1/4 cup nonfat, plain Greek yogurt2 tablespoons whole milk1 teaspoon baking powder1/2 cup almond flour1 cup all-purpose flour
Raspberry compote:2 1/2 cups raspberries2 tablespoons sugar1 lemon
Instructions:
1. Zest the lemon into a small bowl. Set aside.2. Add the raspberries to a medium saucepan. 3. Add 2 tablespoons of sugar and the juice of half the lemon to the raspberries. Cook over medium heat until the raspberries are boiling. Reduce to a simmer and cook until nearly all of the liquid has evaporated and you’re left with a thick compote. Stir frequently. 4. When the raspberries have reduced into a thick compote, transfer the compote into a heat-safe container. Chill until you’re ready to use. 5. Preheat the oven to 350 degrees. 6. Line the bottom of a 9-inch springform pan with parchment paper and grease the bottom and sides with the butter wrapper or nonstick cooking spray.7. Add the butter, salt, and sugar to a large bowl or the bowl of a mixer fitted with the paddle attachment.8. Cream the butter, sugar, and salt until lightened.9. Using a rubber spatula, scrape the sides and bottom of the bowl. 10. Add the eggs one at a time, mixing after each egg until well combined. 11. Add the lemon zest and almond extract. Mix to combine.12. Add the Greek yogurt and the milk. Mix to combine.13. Add the baking powder. Mix to combine.14. Scrape the sides and bottom of the bowl. 15. Add the almond flour and the all-purpose flour. Mix until just combined, being careful not to overmix.16. Add the batter to the pan and smooth to the edges.17. Add 4 to 6 teaspoon-sized dollops of raspberry compote to the top of the batter. Swirl the compote into the batter using a butter knife. 18. Bake at 350 degrees for 25 to 30 minutes, being careful not to overbake. The cake is done when a toothpick inserted in the middle of the cake comes out clean. 19. When the cake is done, remove it from the oven and allow it to cool while in the pan set on a wire rack.