Sunday, March 8, 2015

Cake Amandine aux Framboises - Almond and Rasberries Cake

For the first time today, Spring seems to be coming to Philadelphia! All the more surprising that we got about 5 inches of snow last  Thursday! Patches of snow still remain in the city... but hopefully not for too long...  I get tired of snow in the city! It's nice for about 2 hours after the snow storm and then it starts to get dirty, mushy and sometimes really icy! Worst for all of us who walk in the city, the snow is pushed to the corners of streets so you can not cross the street on foot without getting your shoes wet!!
My husband always makes fun of me because I put on my snow boots (or sneakers when it's dry enough) to get to work in the morning, something hardly anyone would do in Paris. I carry my dress shoes and  jacket in my backpack (another no-no in Paris) but I figured that if I am going to walk close to 10km (6 miles) every day, I'd rather be comfortable than stylish - at least for the communiting part of my day. It's also cheaper (my dress shoes last longer; I don't have to worry about orthopedic surgery!) and healthier (I used to log in close to 15,000 - 17,000 steps per day before I lost my Fitbit).
I have been trying to have him walk more with limited success  - he likes the bus better except when there is about 5 feet of snow in the city and then he enjoys the peacefulness that comes with it and then he walks home! He might be the only one wishing for another snow storm in Philly in the coming days!!

To celebrate Spring, I was thinking of making that Cake aux Framboises. I have made a few times in the past and it's always something our family enjoys.
I know, I know, raspeberries are not in season in Pennsylvania yet... but it's a nice treat to celebrate the start of what I hope is going to be a season of wonderful fruits & veggies!
Bon Appetit!

- 3 eggs
- 150g of brown cane suggéra
- 150g corn flour
- 80 g corn starch
- 5g baking powder
- 80g almond meal
- 1 tbs vanilla extrait
- 2 tbs milk
- 150 g soft butter
- 200g frozen raspberries
- Fresh raspberries for decoration

  • Preheat oven to 360F (180C)
  • Butter a rectangular mold
  • In a bowl, cream the sugar and the eggs 
  • Add the corn meal, corn starch, baking powder and almond meal.
  • Add the Vanilla extrait, milk and butter and mix until you get a smooth batter.
  • Pour half of the batter in the mold. 
  • Make one layer with the raspberries
  • Pour the rest of the batter
  • Bake in the oven for 50 mins
  • Unmold - Eat cold with fresh raspberries.

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