Upside Down
Chef: Dr. Marla Shapiro
Serves: 8 to 10
Prep time: 20 min Cook time: 50 min
Ingredients:
2 cups raspberries
1/3 cup brown sugar
1 1/2 cups all-purpose flour
1/2 cup almond flour
2 tsp baking powder
1/2 tsp salt
3/4 cup sugar
3 eggs
1/3 cup olive oil
1 tbsp lemon zest
2 tsp vanilla extract
1 tsp almond extract
Directions:
1. Preheat oven to 350°F. Layer the raspberries over the base of a lightly greased 9-inch round cake pan lined with non-stick baking paper. Form two layers of berries. Sprinkle with brown sugar and set aside.
2.In a bowl, stir together the flour, almond flour baking powder and salt.
3. In a bowl, using an electric mixer, beat the eggs on medium-high speed until frothy. Increase the speed to high, add the granulated sugar and beat until thick and pale yellow, 6 to 8 minutes. Reduce the speed to low and beat in the olive oil, lemon zest, vanilla and almond extract.
4. Remove the bowl from the mixer. Using a rubber spatula, gently fold in the flour-almond mixture until well blended. Scrape the batter into the prepared pan.
5. Bake the cake until the top is golden brown and a skewer inserted into the center comes out clean, approximately 50 minutes. Transfer the pan to a wire rack and let cool for 10 minutes. Run a thin-bladed knife around the edge of the pan to loosen the sides of the cake, then remove the pan sides. Let the cake cool completely before serving.