We're talking about dessert again today - I guess this is a seasonal thing. I'm not big on baking, but I also don't like paying a lot of money for cakes from the store that look beautiful but have little flavor. The idea for this recipe came to me when I was making raspberry sauce for my swedish christmas rice pudding. I decided to adapt a chocolate cake recipe that I like very much to incorporate raspberries as well! With the addition of the anti-oxidant power house raspberries, I now view this as health food :-)
Butter a spring form pan – to make sure it releases smoothly. I dust it with cocoa powder instead of flour for this recipe, or you can line with parchment paper. Preheat oven to 325F.2 + cups blanched slivered almonds – more than 2 cups, but no more than 2 ¼
1 1/2 tsp baking powder
1 ¼ cups sugar
1/2 cup cocoa powder (unsweetened)
12 oz frozen raspberries, defrosted
Put the almonds in your cuisinart and grind them fairly fine. Add 3/4 of the raspberrires and all the other ingredients and blend it until you have a cake batter – it doesn’t take long because you don’t have to get it super smooth like a regular flour cake. Pour everything into your spring form pan and stick it in the oven. Bake for 45-mins to 1 hour – test the cake for doneness – it’s quite dark, so easy to over bake, and I recommend you remove it before it tests completely dry in the middle. Let cool and remove from spring form pan to serve. While the cake is baking, use the remaining 3 oz of the raspberries to make a sauce.
3 oz. raspberries
1-2 TB brandy or armagnac
1/2 cup sugar
1/3 cup boiling water
Put all the ingredients in a sauce pan and bring to a boil stirring. Let cool. Serve the cake with the sauce poured over each slice, and a nice big dollop of sweetened whipped cream. Drool. DeeDee.
Serve t with just sweetened whipping cream