The recipe for this flourless raspberry, almond and chocolate cake was created out of a test I did one night some eight years ago. I had completely forgotten about it, until I visited the Orange Grove market a year ago where the same cakes in individual portions are sold.
When I first made this cake, we lived in Bondi Beach. I remember because it became the favourite after diner snack of a Swedish flatmate at the time, when she left, she specifically asked for the recipe (which I gave her).
Now, more important for some of you, this cake has no flour! If you run out of almond meal as happens to me from time to time, you can swap for hazelnut meal, I tried, it works!
Ingredients:
Makes a 20 cm ring cake.
- 40 g butter
- 2 tablespoon cocoa powder
- 100 g dark cooking chocolate
- 1/2 cup of buttermilk
- 2 eggs
- 50 g of caster sugar
- 75 g of almond meal
- 1 cup of frozen raspberries
Method:
- Preheat oven to 160°C, line the bottom of a 20 cm diameter (or close to 20 cm) circular tin.
- Melt the chocolate and butter together.
- Add one after the other one, mixing well in between: the sugar, cocoa powder, and buttermilk.
- Now, add the egg yolks one at the time keeping the eggwhites in a separate bowl.
- Add the almond meal.
- Beat the egg white to snow and gently fold in.
- Pour the batter in the tin and spread delicately the raspberries on top.
- Bake until the centre is settled (no longer wobbly).For the baking the key is to cook slowly to prevent burning.
- Remove from the oven and allow to cool down completely before removing the cake from the tin.
- Ice with icing sugar.
