Yield: Serves 8
Featuring a delightfully crunchy almond topping along with the delicate sunny brightness of sumac, this cake is effortlessly impressive. And given how easy it is to whip up, it’s a perfect go-to recipe for any occasion that calls for a special treat. Lightly toasting the almond flour before incorporating it into the batter imbues the cake with a delicious toasty depth; however, if you’re in a hurry, rest assured, the overall success of the recipe is not incumbent on this step. Serve as-is or with lightly sweetened whipped cream.
- Baking spray
- 1 cup almond flour, spooned and leveled
- 12 tablespoons (1 ½ sticks) unsalted butter, softened
- 3/4cup packed light brown sugar
- 2large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 cup all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 tablespoon ground sumac
- 1 teaspoon kosher salt
- 1/2cup plain, whole-milk yogurt
- 1 ½ cups fresh raspberries, divided
- 1/4 cup sliced almonds
- 3 tablespoons turbinado sugar
How to Make It
Preheat oven to 350°. Coat a (8- or 9-inch) round springform pan with baking spray; set aside.
Spread the almond flour in an even layer on a rimmed baking sheet. Bake at 350° until fragrant, 4-6 minutes, stirring after 3 minutes. Cool almond flour completely on pan.
In a large mixing bowl, beat the butter and light brown sugar with an electric mixer at medium speed until light and fluffy, 4 to 5 minutes. Beat in the eggs, one at a time, mixing at medium speed just until the yolk disappears into the batter. Add the vanilla and almond extracts.
In a medium mixing bowl, whisk together the cooled almond flour, all-purpose flour, baking powder, baking soda, sumac, and salt. Add half of the flour mixture to the batter, mixing at low speed until just combined. Mix in the yogurt, followed by the remaining half of the flour mixture. Fold in 1 cup of raspberries by hand with a rubber spatula.
Transfer the batter into prepared pan and smooth into an even layer using a rubber spatula. Sprinkle the sliced almonds in an even layer over the batter; sprinkle turbinado sugar evenly over the almonds. Bake at 350° for 32 to 35 minutes, or until a wooden skewer inserted in the center of the cake comes out clean.
Cool the cake in the pan for 10 to 15 minutes before running a knife around the edge of the pan and releasing the sides. Garnish the cake with remaining ½ cup of raspberries.
You can use blanched or unblanched almond flour for this recipe.
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