Lemon Cake with Raspberries and Almonds

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This recipe is inspired by Bon Appetit – I made a few minor changes, used coconut palm sugar, swapped almonds for pistachios and used a little whole wheat flour. Make sure the olive oil you use is fruity.

Ingredients:
1 c flour
3/4 c whole wheat flour
1½ tsp baking powder
½ tsp salt
4 large eggs
3/4 c coconut palm sugar plus 2 TBSP sugar
2 tsp vanilla
2 TBSP finely grated lemon zest
1 TBSP lemon juice
¾ c olive oil
1 c raspberries
3 TBSP slivered, almonds
Lemon Syrup
1/4 c lemon juice
1/4 c coconut palm sugar

Preheat oven to 350°. Spray a 9” diameter cake pan with nonstick spray.

Whisk flour, baking powder, and salt in a small bowl.

Using an electric mixer, beat eggs and 3/4 c sugar until light and fluffy, about 5 minutes. With mixer running, add vanilla and 1 TBSP lemon juice, then gradually add oil, mixing just until combined. Fold in lemon zest and dry ingredients.

Scrape batter into prepared pan and smooth top. Scatter berries over cake, then almonds and 2 TBSP sugar.

Bake cake until a tester inserted into the center comes out clean, 45–55 minutes.

Meanwhile, bring remaining ¼ c sugar and remaining ¼ c lemon juice to a boil in a medium saucepan, stirring to dissolve sugar; let lemon syrup cool.

Transfer hot cake (still in pan) to a wire rack and immediately brush with lemon syrup (use all of it). Let cake cool completely in pan.

Serves 8 – 10.

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