In a hush and summer: a juicy cake with raspberries and lemon freshness - Walla! Food

2022-07-06T06:11:12.266Z

A simple and easy recipe for a cake with an extraordinary feel with lemony freshness, tempting red raspberries and sliced almonds. Perfect even on hot summer days when there is fresh raspberries. Enter Meirav Shiner's recipe >>

Tasteful and summery: juicy cake with raspberries and lemon freshness

What fun to fill your mouth in the summer with a soft, cold cake, and if possible with fruit.

Meirav Shiner chases after the elusive raspberry fruits and buries them in a refreshing lemon cake

Meirav Shiner-Danchenko

06/07/2022

Wednesday, 06 July 2022, 09:00

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Lemon Raspberry Cake (Photo: Nimrod Saunders)

While we are basking in the dreaded summer heat, the countries of Northern Europe and North America are now engaged in feverish berry picking.

In hot Israel, berries and raspberries in particular, grow for a fairly short time, or until the scorching sun comes.

So just before they disappear, now is the time to go out quickly and pick or at least purchase fresh raspberries at greengrocers and markets.

I most like my raspberries in the cake (how surprising) so, especially for him and in honor of his short season I created a cake recipe with a summery, light and wonderful feel.

Juicy and soft cake with lemony and refreshing sourness, studded with tempting red raspberries and sliced almonds.

Didn't you get your hands on fresh raspberries?

Don't worry, even frozen raspberries will work great here.

Fancy another cool recipe with raspberries?

Add to the recipe for cheesecake and white chocolate with raspberries

Summer Taste: An apricot cake is served with almond crumble

To the full article

Raspberry and almond cake

Recipe By: Meirav Shiner, Walla!

Food

60 minutes total
Easy to prepare
2 English cake

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Raspberry and almond cake with olive oil by Meirav Shiner

Ingredients

- ¾1 cups flour
- ½1 teaspoons baking powder
- ½ A teaspoon of salt
- 4 eggs L
- ⅓1 cups of sugar
- 1 tablespoon vanilla extract
- 1 teaspoon lemon extract
- ⅓ Lemon spice
- ¾ Olive oil
- 1 fresh or frozen cilantro thawed and well filtered
- ½ Sliced almonds
For the conversion table, click here>

Preparation

How to make raspberry and almond cake?

1 Preheat the oven to 170 degrees turbo.
Grease 2 round pans 20 cm in diameter or 2 small English cake pans or a rectangular pan 20x30 cm in butter and line them with baking paper (at the bottom and sides to above the edges of the pans).
2 In a small bowl, mix together flour, baking powder and salt.
3 In a mixer, beat eggs and sugar until puffed.
Add the extracts and lemon juice, and continue to whisk.
Slowly pour in the oil, and continue to whisk until you get an airy and very high mass in a light shade.
4 In the mixer bowl, add the dried mixture in two beats (do not process for more than a minute in each beat) until a homogeneous and thick mass is obtained.
5 Pour the batter into molds, sprinkle over the raspberries (which will slowly settle) and garnish with sliced almonds.
6 Bake 25-30 minutes.
A "dry toothpick" test should be performed for safety.
Remove and leave to cool for at least half an hour.
The cake is delicious and even more refreshing the next day.