Almost exactly three years ago I reviewed The Global Pastry Cookbook, a cookbook that is very dear to my heart, as I’d been following Gayle’s blog for a very long time. Today I share with you one more recipe from the book, which Gayle gave me permission to publish in full. It is a delicious cake, easy to prepare, with a soft crumb, intense raspberry flavor, and the perfect textural topping given by sliced almonds. Perfect. Just perfect. As it’s often the case, this cake was a Sunday baking project to be shared with our departmental colleagues next day. My goal? To turn the least appreciated day of the week into… something sweet…
RASPBERRY ALMOND BRUNCH CAKE
(from Gayle Gonzales’ Global Pastry Table)
6 oz fresh raspberries
2 tablespoons (26 grams) sugar
1 teaspoon lemon juice
1 cup (5 oz) flour
1/ 2 teaspoon baking powder
1/ 4 teaspoon baking soda
1/ 4 teaspoon salt
1 egg at room temperature
1/ 2 cup + 2 tablespoons (4 1/ 2 oz) sugar
1/ 2 cup (4 oz) buttermilk at room temperature
3 oz (6 tablespoons) butter, melted
1 teaspoon vanilla
1/ 4 cup (3/ 4 oz) sliced almonds
Heat oven to 350ºF. Lightly grease an 8” x 2 1/ 2” cake pan and line the bottom with parchment.
Combine raspberries, sugar and lemon juice and set aside to macerate. In a separate bowl, whisk together the flour, baking powder, baking soda and salt. In another bowl, whisk the egg, sugar, buttermilk, melted butter and vanilla. Use a fork to stir in the flour mixture and mix until moistened and there are no streaks of flour.
Spoon a little over half of the batter into the prepared pan, making sure to cover the entire bottom surface. Top with the raspberry mixture. Dollop the remaining batter over the raspberries and spread out in an even layer. There will be some raspberries exposed and that’s fine. Sprinkle with sliced almonds.
Bake until a tester comes out clean, about 30 minutes. Cool on a wire rack for 10 minutes. Run a thin knife around the edges and gently turn out the cake. Invert again and cool.
ENJOY!
to print the recipe, click here
It’s hard to find a more beautiful color than that of fresh raspberries… I always catch myself smiling at the bowl, feeling it’s almost rude to cook them or hide them in a cake batter. But it’s for a great cause. They melt down into a single layer, topped by the moist cake and crowned with the almonds and their delicate crunch. Almonds and raspberries, at the risk of repeating myself, it is one of those perfect matches. This is a cake you can make with kids, very easy and it will be a hit with anyone who tries a slice. Or three…
Before I leave you, let me invite you to re-visit my old post and get a tour of Gayle’s book. Hard to believe it’s been three years. When I wrote her to ask permission to publish this recipe, I though the review was maybe a year old, 18 months tops. Almost fell off my chair when I realized it was written in November 2014. This type of time-shock happens to me quite often these days. I wonder why… (sigh)
ONE YEAR AGO: Paalak Paneer, a Farewell Post
TWO YEARS AGO: In My Kitchen, November 2015
THREE YEARS AGO: Helen Fletcher’s Oatmeal Cookies
FOUR YEARS AGO: Thai-Style Pesto with Brown Rice Pasta
FIVE YEARS AGO: Shrimp with Spicy Orange Sauce
SIX YEARS AGO: A Simple Appetizer (Baked Ricotta)
SEVEN YEARS AGO: Sour Cream Sandwich Bread
EIGHT YEARS AGO: Pasta with Zucchini Strands and Shrimp
Bewitching Kitchen 
Another beauty from the Star Baker! x x
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Oh, how I wish! 😉
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Well, did you shake hands with ‘Paul Hollywood’ yesterday??? 😉
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Wow. Wow.
I gotta do this one.
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Go for it…. NewWife_TM deserves only the best! 😉
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Wait – I have to share it?
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we live in a democracy. So no, you don’t. But perhaps you should…. (wink wink)
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YOU might live in a democracy. You’ve read my blog. I live in a gynocracy. Which means I’ll be sharing whether I want to or not.
🙂
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I came *this close* to buying a springform pan last weekend. I had it in my hands three times, lol. Beautiful cake, and I get what you mean by the time warp…
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I usually come “this close” from resisting… 😉
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Beautiful cake.
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Thank you! Glad you liked it…
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Need this in my life! Love how the raspberry gets layered on the bottom… and the combination of flavors (adore almond in cake) but combined with raspberry, oh là là, my mouth is watering! Definitely making this one.
The passage of time, oy! over 4 years since our move to CA… warp speed.
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over 4 years… can you believe next May it will be SIX years since we moved to Kansas?
I tell you – no wonder I’ve got wrinkles. I am not getting any younger (sigh)
But obviously a lot wiser. Right? Right? 😉
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Hey, Sally! Your cake looks absolutely gorgeous. I’m so pleased you enjoyed it with your colleagues. You’re generous that way. Time does indeed fly and to the think you used to wonder if you’d be a good baker! I have to say, I’m a bit flabbergasted that you’ve obviously even mastered macarons……!! I once worked at a place where I had to make them every day and let me just say that it took me a while before I didn’t completely resist the idea. Don’t think mine ever looked as grand as yours. So, BRAVA on how you’ve expanded your skills. Your bread making looks fabulous. You’re a natural; your blog is beautiful.
Hope you continue to enjoy my work among your many other wonderful recipes. And thank you so much for your kind words.
Very best to you!
Gayle
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some comments induce immediate happy dance mode, and yours was IT!
😉
thank you so much, and let’s see if I can master those pesky eclairs. Ooops, maybe I should not call them pesky… no, no… I meant those lovely, wonderfully sweet, fantastic-looking eclairs!
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This would definitely brighten up a Monday! The almonds on top look so good–and perfect with the raspberries.
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