After dealing with bizarrely placed dessert days–like National Gingerbread Day falling in the beginning of June–we’re really happy about today’s sweet celebration . Today, July 31st, is National Raspberry Cake Day and raspberries are currently in their peak season. Logic! It’s wonderful. You can use the freshest of berries to create the most delicious of desserts. It’s only fair that we stick with a classic recipe after saluting the simplicity of the day, so you’re in for a very, very easy-to-make We dug out this recipe to help us celebrate. This cake is very easy to make! Mix everything in one bowl and then put it in the pan to bake. Also, this cake contains no egg yolks, no white flour and no butter. [photo via italiandish]
- 1 teaspoon vegetable oil for preparing the pan (or just use Pam)
- 1 cup egg whites (6 to 8 large)
- 1 cup sugar
- a scant 2 cups almond powder or flour (you can find almond flour in the health food section of your grocery store)
- grated zest of 2 lemons
- 3 tablespoons cornstarch
- 1/4 teaspoon fine sea salt
- 2 cups fresh raspberries (or other small berries)
- Preheat the oven to 375 degrees. Brush a 9 1/2 inch springform pan with the oil or spray with Pam. Set aside.
- Place the egg whites (make sure you measure the egg whites in a measuring cup. Do not go by just the number of egg whites) in the bowl of a mixer fitted with a whisk. Beat at low speed until frothy. Gradually increase the speed to high, slowly adding the sugar, and whisking until the egg whites are stiff but not dry. At low speed, carefully add the almond flour, lemon zest, cornstarch and salt, and mix until blended.
- Spoon the mixture into the prepared pan. Sprinkle the berries on top. Place the pan in the center of the oven and bake until the cake is firm and golden and begins to pull away from the side of the pan, 35 to 40 minutes.
- Remove from the oven and transfer to a rack to cool. After 10 minutes, run a knife along the side of the pan. Release and remove the side of the pan, leaving the cake on the base. Serve warm or at room temperature.
Get to baking! And relish in the fact that you can use in-season berries for your recipe. Also, this cake tastes just as good the next day, so don’t worry about finishing it in one sitting–although we applaud those who can.