This simple cake is delicious as is. However, adding a few raspberries and a raspberry drizzle paired with a dark chocolate drizzle on the top makes it a take someplace to impress cake. My book club lunch menu: chicken salad, snow pea salad, and this beauty. Serve with a Cakebread Sauvignon Blanc when it’s warm and coffee with Disaronno Amaretto when it’s cold out. Or both if your book club is more club than book…
| Servings | Prep Time |
| 10 | 60minutes |
| Servings | Prep Time |
| 10 | 60minutes |
Ingredients
- 1 cup Almond Flour
- 1/2 cup Sweet rice flour
- 1/2 tsp. Baking Powder
- 1/2 tsp. Baking Soda
- Pinch fine sea salt
- 1 cup Light brown sugar packed, organic
- 5 Eggs medium, free-range organic
- 1/2 cup Cream cheese or substitute butter, softened
- 1/2 cup Yogurt organic plain or lemon yogurt
- 2 Tbsp. Fresh lemon juice
- 1 Lemon just the Lemon zest (fine grated peel) from 1 fresh lemon
- 1 tsp. bourbon vanilla extract
Servings:
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Ingredients
Servings:
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Instructions
- Preheat the oven to 350 degrees F. Line the bottom of a 9-inch Spring form or cake pan with buttered parchment paper.
- In a bowl whisk together the almond flour, sweet rice flour, baking powder, baking soda, sea salt and sugar.
- Beat the eggs in separate large mixing bowl until they are light and foamy. Beat in the cream cheese and yogurt until combined.
- Add in the lemon juice, lemon zest and vanilla; beat to combine.
- Add in the flour mixture a bit at a time and beat on medium speed for a minute or two.
- Pour the batter into the prepared cake pan. Bake in the center of the oven for about 40 minutes or until a wooden toothpick inserted into the center of the cake emerges clean.
- 7.Cool on a wire rack; and release from the pan. Dust with powdered sugar.
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