Did you know that the raspberries come in four different colours, red, purple, black and gold? The most fragile of all berries, raspberries are members of the Rose family. Tart yet sweet, raspberries are rich in antioxidants, in fact they provide us with one of the best sources of cancer protecting ellagic acid. Abundant in vitamins and minerals, the humble raspberry is also an excellent source of the anti-tumour agent, Vitamin B17 or laetrile. So many great reasons to include them in your diet!
Raspberry Ripple Cake GF SCD
250g Ground Almonds
3 large eggs
3 tblsps extra virgin olive oil
80ml acacia honey
½ tsp bicarbonate of soda
1 tblsp pure vanilla extract (alcohol, water and vanilla only)
300g frozen/fresh raspberries
3 tblsps honey
120ml (½ cup) water
200-300g fresh raspberries to decorate
If you can, please use scales and stick to my measurements but if you need to convert them or use a Fahrenheit oven setting, please see the tab at the top of the page marked measures. These are approximate though since it depends on the size of your cup.
Set the oven to 170° C (fan/convection oven). First, make the raspberry ripple. I used frozen raspberries but I'm confident fresh raspberries will also work. Measure out the frozen or fresh raspberries. Tip into a pan and add the water and honey, you may like to add a little more honey than I do.
Bring to the boil and simmer gently for about 30 minutes or until the fruit has thickened and it looks a bit like hot jam. At this stage don't over cook the sauce.
When this has been done the sauce should look like this.
Leave on one side to cool. When the sauce has cooled, spoon some into a freezer bag or piping bag leaving enough to decorate the top of the cake.
Squeeze the sauce down towards one corner and snip the corner off the bag.
Line a 2 pound loaf tin (7½" x 3½" x 2½" (19cm x 9cm x 6.5cm)) with a liner or parchment paper. You could use maybe a six inch round cake tin but you will have to alter the cooking time. I haven't tried it but I guess it will probably take less time to cook.
Mix the cake batter. Pour the honey, extra virgin olive oil and vanilla extract into the bowl of a food processor then break in the eggs.
Process until combined.
Measure out the ground almonds, bicarbonate of soda and salt into another bowl and whisk together with a fork or balloon whisk. Add to the wet ingredients little by little. Process on a medium speed until all the dry ingredients have been mixed in.
Spoon some of the mixture into the tin. Then pipe some of the sauce over the mixture.
Layer mixture and sauce until you have used all the batter. Bake in the oven for 10 minutes then turn the temperature down to 160°C and bake for another 40 to 45 minutes or until a skewer inserted into the cake comes out clean and the top of the cake springs back when lightly touched. After 40 minutes quickly cover with parchment paper to prevent the cake burning.
Leave to cool in the tin for about 15 to 20 minutes, then carefully tip out on to a cooling tray. I lay a cooling tray on top, hold it tightly then quickly turn it over. Remove the liner. After about 20-30 minutes flip the cake back again.
While the cake is cooling, wash the fresh raspberries and leave to dry on some kitchen paper.
When the cake in cool, spread the sauce over the top.
Arrange the fresh raspberries.
When the cake is sliced there will be a ripple of sauce running through the cake.
It's lovely just on it's own.
Or you can serve it with vanilla yogurt cream, vanilla yogurt ice cream, dairy free cream or dairy cream.
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This recipe was linked to Share it Saturday, Sugar Free Sunday, Made From Scratch Monday, Monday Mania, Make Your Own Monday, Fat Tuesday, Slightly Indulgent Tuesday, Traditional Tuesdays, Hearth and Soul Hop, Allergy Free Wednesdays, Whole Foods Wednesdays, Gluten-Free Wednesdays, Full Plate Thursday, Keep it Real Thursdays, Foodie Friends Friday, Gluten Free Friday, Whole Food Fridays, Gallery of Favorites, Fight Back Friday, Freaky Friday, Fit and Fabulous Friday, GAPS Friendly Friday, SCD Sundays