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Dairy free raspberry and almond cake

RASPBERRY AND ALMOND CAKE
Written by Veronica Lavenia

I love to serve this dairy free raspberry and almond cake with ice cream when raspberries are in season. These so special fruits, from the short season, give a delicate flavour to this cake and make it a very soft dough. Since in Sicily they are difficult to find, as soon as their season arrives, I love to freeze them to enjoy them for a few weeks more.

The berries are so beneficial that I love to consume them everywhere, even in cakes.  I also like to add dried cranberries, when available, not only for the special taste but also because, like all rare food, they become a precious ingredient.

Raspberry and almond cake, as always made with organic and unrefined ingredients, is a delicious  dessert, for an informal brunch or for tea time.

Dairy free raspberry and almond cake: Ingredients

Serves 6-8

4 tbsp mild extra virgin olive oil or 100 ml (3 ½ fl oz) organic cold-pressed sunflower oil

100 g (3½ oz) raw coconut sugar

50 ml (2 fl oz) brown rice milk

 2 large organic free range eggs

300 g (11 oz) wholemeal (whole-wheat) organic flour, sifted

2 tbsp organic baking powder

50 g (2 oz) whole almonds, toasted and chopped

the zest of 1 lemon

Pinch of sea salt

100 g (3½oz) fresh raspberries

80 g (3 oz) dried cranberries (palm oil free)

100 g (3½ oz) sliced almonds

 

Dairy free raspberry and almond cake: Method

  1. Preheat the oven to 180°C (350°F/Gas 4).
  2. Mix the oil with sugar. Add the vegetable milk, egg yolks, flour, baking powder, almonds, lemon zest, a pinch of salt and mix with an electric mixer.
  3. Stir in the egg whites, raspberries and cranberries.
  4. Pour the mixture into a baking pan. Cover with the sliced almonds and bake for 40 minutes.
  5. Allow to cool in the tin for 5 minutes before turning out onto a wire rack to cool completely.

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About the author

Veronica Lavenia

Veronica, PhD, is an Italian based food writer. Born and raised in Italy, surrounded by the thriving culture and spirit of Sicily, Veronica was a University academic before becoming a food writer. In the context of academic research, she has published essays on the Spanish-American narrative in national and international Academic Journals. As freelance journalist, she wrote about book reviews and tennis. Food was the subject she thought about most so, inspired by family recipes, and valuable Italian culinary heritage, she moved into writing her experiences and studies on the subject.
Sustainability, seasonality and selection of raw materials (as much as possible local, organic and unrefined) are the basis of Veronica’s natural food philosophy.
Cookery author, "Gluten Free from Heaven" magazine contributor, some of her works have appeared in "Vegetarian Living", "Veggie Magazine", "Lifestyle FOOD", "Australian Good Food & Travel Guide" and "Chickpea", among others.