This super easy recipe is super moist thanks to the inclusion of olive oil, with a burst of raspberries.
I recently got my hands on Edd Kimber’s new book, One Tin Bakes and have been enjoying baking from it a lot. The recipes are really delicious, but come together in a single tin and the mixing time is really quick as well.
One recipe, in particular, which caught my eye was an Olive Oil Cherry Snack Cake. I love the balance of flavour which fruits bring to cake, as they often lend a fresher counterpart to a sweet flavour. I also advocate for using oil in a lot of my bakes, as it lends a wonderful moistness to the finished product.
It unfortunately was not cherry season in South Africa, so I decided to use raspberries instead of cherries – a good decision in my opinion! This cake was wonderfully moist, without being too heavy. The tartness from the raspberries worked well with the very light lemon zest in the batter. The flaked almonds, which toast beautifully when being baked, add a lovely textural element to the cake. Finally, the raspberry glaze completes the cake, not only adding a bit of sweetness but looking beautiful too.
Edd calls this a snack cake, but I don’t know ….. to me, it looks good enough to serve to your guests at your next tea party 🙂
WHAT SHOULD I KNOW ABOUT MAKING THIS CAKE?
- All my recipes are tested based on the conditions described within the recipe method. If you decide to bake the cake in a different size tin, for example, both the oven temperature and baking time will need to be adjusted.
- When emulsifying (fancy word for combining) the eggs and sugar, you want to beat it enough so that the sugar dissolves somewhat. You do not want to beat it for too long though (as you would when making madeleines, for example).
- When making the raspberry glaze, add the raspberry juice a tablespoon at a time until a thick, pouring consistency is achieved.
Recipe Credit: This recipe is closely adapted from One Tin Bakes by Edd Kimber.
RASPBERRY SNACK CAKE
- 150g caster sugar
- 3 large eggs
- grated zest of 1 lemon
- 125ml olive oil
- 120g full fat yogurt
- 1 tsp vanilla extract
- 100g ground almonds
- 120g cake flour
- 30g cornflour
- 1 1/2 tsp baking powder
- 1 tsp salt
- 50g flaked almonds
- 300g fresh raspberries
- Preheat the (conventional) oven to 180 degrees Celcius. Grease and line, the base and sides, of a 22 cm by 33cm baking tin with baking paper.
- Place the eggs, sugar and lemon zest in a bowl and beat for around two minutes, until the mixture has thickened a bit and the sugar has dissolved.
- Then whilst continuing to beat, add in the oil.
- The add in the yogurt and vanilla essence.
- Sift in the flour, baking powder, salt, cornflour and ground almonds and stir until just combined.
- Pour the batter into the cake tin, scattering over the raspberries and flaked almonds.
- Bake for around 30 – 35 minutes, until the cake is golden brown and a skewer inserted comes out clean.
- Let cool in the pan for 20 minutes. Then invert on a cooling rack and then immediately invert onto your serving board so that the raspberries and almonds are upward facing. Alternatively, you could service this straight out of the tin!
- 10 raspberries
- 125g icing sugar
- 1/4tsp almond extract
- Sift the icing sugar so that there are no lumps.
- Mash the raspberries until they are pureed, then pass the pureed raspberries through a sieve to remove the seeds.
- Add this raspberry juice to the icing sugar, along with the almond extract.
- Stir to form a smooth glaze.
- Drizzle over the cake and serve.
Recipe adapted from One Tin Bakes by Edd Kimber.