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Raspberry Almond Cake
Serves 12
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Ingredients:
| 1/2 cup sliced almonds, lightly toasted, for topping |
| 1/2 cup almond meal, (ground almonds) |
| 1 cup flour |
| 2 tsp baking powder |
| 1 cup sugar |
| 1/4 tsp salt |
| 1/2 cup plain yogurt |
| 3 eggs |
| 1 tsp almond extract |
| 1/2 cup canola oil |
| 1/2 cup raspberry preserves, for topping |
| Fresh raspberries, for serving |
| Whipped cream, for serving |
Directions:
- Preheat oven to 350 degrees F. Butter a 9 by 13-inch cake pan; set aside. In a medium bowl, whisk together almond meal, flour, baking powder, sugar, and salt. In a separate bowl beat sugar, yogurt, eggs, and almond extract. Stir in dry ingredients, and then gradually mix in canola oil.
- Pour batter into prepared pan. Bake until cake is golden and slightly pulling away from the sides of the pan, about 25 minutes. Cool 10 minutes before topping.
- Meanwhile, place raspberry preserves in microwave-safe bowl and heat on high heat, until they melt to a spreadable consistency, about 1 minute. Spread on top of cake, sprinkle with toasted sliced almonds. Slice and serve with whipped cream and fresh raspberries.
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