It’s the Weekend

Posted by on Jun 26, 2015 in Desserts | 0 comments

There is no shame to frozen berries, claims Bon Appetit.  I concur. When the weekend calls you outside to play; this super-simple cake comes together with pantry staples. I made two substitutions, creating a gluten-free cake; baking a bonus win-win.

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Gather ingredients and thaw a package of raspberries. In place of the flour, I used one cup gluten-free flour and 1/2 cup almond meal. No need for a mixer either (think cleanup).

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Whisk,

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blend,

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fold,

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streak,

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scatter, and bake.

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You’ve got this!

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It is moist, fragrant and stippled with red raspberries.

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Serve this on its own for supper or dolled-up with ice cream and a few fresh guys for a merry Fourth of July.

Raspberry-Ricotta Cake; I call it, breakfast.

 

 

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