About This Recipe
A gourmet raspberry cake recipe. The tartness of the lemon curd offsets the sweetness of the pistachio spread, making it the perfect dessert for your summer meals.
Ingredients
At Oliviers&Co
Everyday Olive Oil
Cherry Specialty Vinegar
Sweet Pistachio Spread
Lemon Curd
At the market
6.2 oz flour
1 tsp baking powder
5.3 oz almond powder
3 eggs
5.3 oz cane sugar
3.4 fl oz milk + 1 tbsp
Zest and juice of 1 organic lemon
10.6 oz raspberries
A bit of powdered sugar
Directions
Preheat oven to 356°F.
Sift together flour, baking powder and almond powder.
In a bowl, beat the eggs with the sugar until pale. Add 4.2 fl oz olive oil, milk, lemon zest and juice.
In a small bowl, dilute 1 tbsp of pistachio spread with the remaining milk.
Using a spatula, fold the mixture into the flour. Mix and pour half the mixture into an oiled cake tin. Sprinkle over a dozen raspberries.
Pour the diluted pistachio spread, followed by 1 tbsp of lemon curd, over the surface of the mixture.
Pour in the reste of the batter, then lightly press in another dozen of raspberries.
Bake for approximatively 45 minutes. To check if the cake is cooked, stick a knife blade into the center. If it comes out clean, it's ready.
Leave the cake to cool on a wire rack. Turn out of tin and dust with powdered sugar.
Serve with the remaining rasbperries drizzled with cherry vinegar.