Raspberry Almond Cake with Basil

Raspberry Almond Cake

 Before leaving London for Venice, I had been corresponding with my mum about the season and the weather in Italy. Heat and humidity would welcome us, she told me, but also a lot of summer fruit and vegetables. I couldn’t wait to bite the first tomato, a crunchy cucumber, some deeply flavorful bell peppers. “The raspberry bush is going crazy, here. I collect some berries every day, and I’m saving them in the freezer for when you come.”
It was, indeed, very hot. To get some solace, we had to stay all day on the shore, enjoying the only breeze we could find in miles, the one which blows from the sea. It felt like heaven like it should have been – a hot, sticky, humid, salty and sandy summer. The way it has always been, the way I would like it to be. This is a note to my future self.
A summer storm surprised us one morning, forcing us inside for a few hours. We thought to bake some cake for the following breakfasts and went to the garden to pick some herbs to see how to work them into a berry cake. Basil and raspberry is a combination I was curious about, and so I thought I’d give it a try. It turned out to be unique, striking yet delicate and light. A touch of flaky sea salt, an idea that I took from Heidi, gave this cake a further depth of flavor, and an elegant, final touch.
Raspberry Almond Cake
 

Raspberry Almond Basil Cake


275g/ 2 1/2 cups almond flour
1 1/2 tbsp baking powder
110 g/ 1/2 cup dark brown sugar, plus more for dusting the cake
2 tbsp finely chopped fresh basil
2 large eggs
300 ml/ 1 1/4 cup natural greek yogurt
2 cups (fresh or frozen) raspberries
1 teaspoon large grain salt (I used Maldon)

Preheat oven to 200C/400° F. Grease and flour a 26cm/11-inch tart pan. Combine the almond flour, baking powder, sugar and basil in a large bowl. In a separate medium bowl whisk together the eggs and the yogurt. Pour the wet mixture over the dry mixture and stir until just combined – do not overmix it. Spoon the batter into the prepared pan, spreading it evenly. Drop the berries across the top and push them down lightly into the batter. Sprinkle with some more sugar and the salt. Bake for about 30 minutes or until the cake is cooked through (a toothpick in the center should come out clean). Remove and cool on a rack before serving.

 

29 Comments

  1. Rosa's Yummy Yums July 20, 2012

    Gorgeous pictures and lovely cake! This flavor combination is heavenly.

    Cheers,

    Rosa

    Reply
    • Valeria July 23, 2012

      surprisingly good indeed, I loved it, so refreshing for being a cake, perfect for summer!

      Reply
  2. Alem July 20, 2012

    bellissima, la voglio provare!

    Reply
    • Valeria July 23, 2012

      sisisisi, provala, è buonerrima!

      Reply
  3. Mela e Cannella July 20, 2012

    Io rimango sempre estasiato da i tuoi post *.*

    Reply
    • Valeria July 23, 2012

      *.* brillano gli occhi anche a me!

      Reply
  4. Babs July 20, 2012

    i tuoi scatti, i tuoi racconti, le tue parole, stanno divenendo sempre più emozionanti…. e brava Valeria!
    😉
    b

    Reply
  5. Another cake I will happily gobble down in no time, just like the strawberry one you made a few weeks ago. If I'm in Italy when the raspberries are ready, every morning before breakfast I pick up the ones that have ripened the previous day, along with some of the wild strawberries, and sneak them in my yoghurt. Gulty, secret pleasure…

    ps. I tweeted you the other day!

    Reply
    • Valeria July 23, 2012

      Not so guilty, pretty healthy I would say, and oh, so satisfactory. I believe we still have inside us that ancestral instinct for collecting wild berries, which we see as little gems. At least for me that's how it is! 😀

      Reply
  6. Tery B July 20, 2012

    Che meraviglia poter raccogliere i frutti direttamente dalla pianta e conservarli per quando sarà il momento giusto. Io lo faccio con le fragoline di bosco del mio balcone 🙂
    Questa torta deve avere un profumo e un sapore veramente unico!

    Reply
    • Valeria July 23, 2012

      fragoline sul balcone? tu mi hai dato un'idea!!

      Reply
  7. La Cucina Spontanea July 20, 2012

    meravigliose foto!!Anche il dolce deve essere molto buono, è molto interessante la presenza del basilico…sapevo che stava bene con le fragole, ma non con i lamponi!
    Da provare!

    Reply
    • Valeria July 23, 2012

      Grazie! poi mi dici se ti è piaciuta? 🙂

      Reply
  8. Rike July 20, 2012

    LOVELY*

    Reply
  9. Chiara July 20, 2012

    Stupenda la torta ed il tuo racconto.

    Reply
  10. Juls @ Juls' Kitchen July 20, 2012

    che meraviglia, che leggerezza che si respira, sei proprio ispirata in questi giorni! 🙂
    pagherei per avere una piantina di lamponi in giardino!
    il tocco di sale, che è un tocco di classe, dà proprio carattere e personalità ai dolci, lo adoro

    Reply
    • Valeria July 23, 2012

      Mah, sarà che sto leggendo Proust a spizzichi e bocconi, ma il gusto della memoria mi sta gironzolando nella mente in questi giorni post-vacanze. eh! 🙂

      Reply
  11. Reb July 20, 2012

    Uhhuuuuu la rifo prima di subito, col basilico ed i lamponcini del giardino. Forse, magari, aggiungo anche qualche mirtillo residuo.

    Reply
    • Valeria July 23, 2012

      hai anche tu i lamponi, sì? come dubitarne, e chissà il basilico! vai di mirtillo, come no, crepi l'avarizia! mi sa che la rifò coi mirtilli pure io la prossima volta <3

      Reply
  12. Punctuation Mark July 21, 2012

    Delicious!!!

    Reply
  13. pips July 23, 2012

    La prima foto mi piace tantissimo, e solo al pensiero del profumino di questa torta mi viene l'acquolina!!! Bravissima, come sempre del resto! 🙂

    Reply
    • Valeria July 23, 2012

      oh pips, ma grazie!! sempre bello averti qui (e leggerti di là)!

      Reply
  14. Ilenia July 23, 2012

    Grazie per questa meravigliosa ricetta, che non vedo l'ora di provare. E grazie per le tue storie, che mi regalano dei momenti di evasione dalla realtà. Buona settimana!

    Reply
    • Valeria July 23, 2012

      Grazie a te per le tue belle parole, che sono il motore del blog. Un abbraccio.

      Reply
  15. ilgamberorusso July 28, 2012

    Ciao forse te l'ho già detto, non fa niente il tuo blog è bellissimo! È un piacere leggerti! A presto laura

    Reply
    • Valeria July 29, 2012

      Grazie mille! Non ti preoccupare per i messaggi, sistemato 😀 un abbraccio!

      Reply
  16. ilboscodialici August 2, 2012

    Che meraviglia il tuo blog …belle ricette e foto meravigliose. Ciao a presto Annarita.

    Reply

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