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Рецепт Blueberry Raspberry Almond Cake
by Global Cookbook

Blueberry Raspberry Almond Cake
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Ингредиенты

  • 1 1/2 c. whole wheat flour see note 1
  • 3/4 c. granulated sugar
  • 2 Tbsp. granulated sugar
  • 1 1/2 tsp baking pwdr
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 lrg Large eggs
  • 1/2 c. plain lowfat yogurt see note 2
  • 1/4 c. butter melted
  • 1/2 tsp almond extract
  • 5 ounce raspberries rinsed and liquid removed
  • 5 ounce blueberries rinsed and liquid removed
  • 3 Tbsp. blanched almonds sliced

Инструкции

  1. Preheat oven to 350F
  2. In mixing bowl, blend flour, 3/4 c. sugar, baking pwdr, baking soda and salt.
  3. In another bowl, beat Large eggs, yogurt, melted butter, and almond extract till smooth.
  4. Stir into dry ingredients to make smooth, thick batter.
  5. Spoon batter into greased 9-inch springform pan or possibly other round cake pan.
  6. In small bowl, combine almond slices and 2 Tbsp. sugar. Add in blueberries and raspberries. Spread mix on top of batter in circular fashion.
  7. Bake in preheated 350F oven 45 to 50 min or possibly till done (cake tester or possibly toothpick inserted into cake shows no liquid batter).
  8. NOTES : 1.The original recipe for peach almond cake listed all-purpose flour, but I use whole wheat flour.
  9. I always use Biobest 1% fat active-culture yogurt (made by Astro),so I have entered the ingredients in this manner to determine the nutritional content.
  10. Although the peach slices in the original recipe would stay on top of the cake, the blueberries and raspberries I substituted recently fell into the batter. Much to my surprise,the cake tasted delicious with the fruit inside.
  11. This is my latest version of what started out as a published recipe for Peach Almond Cake.The fruit is supposed to be on top of the cake, but when I made this last week, the berries ended up deep inside the cake. The result was moist and drew complements and requests for seconds, so I'm keeping