How to make Raspberry, Almond, Custard cake

almond flour

🥗Healthier: oat flour

💰Cheaper: all-purpose flour

Oat flour is less expensive and gluten-free.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is healthier and dairy-free.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

raspberries

🥗Healthier: blueberries

💰Cheaper: frozen raspberries

Frozen raspberries are often cheaper and available year-round.

Cream together butter and sugar until light and fluffy, about 5 minutes.

Crack eggs into a small bowl to ensure no shell pieces, then add eggs one at a time to the mixture on low speed.

Add lemon zest, being careful not to include the white pith.

Add about 1 teaspoon of vanilla extract and scrape seeds from a vanilla pod into the bowl.

Add baking powder, all-purpose flour, and a pinch of salt to the mixture.

Gently fold in the almond flour, being careful not to overmix.

Prepare the cake pan with greaseproof paper on the bottom and grease the sides to prevent sticking.

Pour the batter into the prepared cake pan.

Top the batter with frozen raspberries and blueberries, or any berries available.

Melt white chocolate and drizzle it on top of the cake before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens