Raspberry Almond Buttermilk Cake

Photo: Manju

Ingredients

Adapted from Smitten Kitchen

1 cup whole wheat pastry flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 stick butter, softened

2/3 tablespoon cup sugar+ 2 more

1/2 teaspoon vanilla extract

1/2 teaspoon almond extract

1 egg, beaten

1/2 cup buttermilk

1 cup frozen/fresh raspberries

1/4 cup blanched almond slivers

Preparation

Preheat the oven to 400F and place a rack in the middle. Grease a round 8 or 9” cake pan and keep aside. Sift the flour, baking soda, baking powder and salt.

In a bowl, beat together the butter and sugar with a hand mixer till its all fluffy. Add the egg, beat it in and then the vanilla and almond extract and beat just once more. Now mix in the buttermilk and the flour mix alternately to this, starting and ending with the flour mix. Mix with a spatula until just about combined. Add the almond slivers as well and mix once more.

Now spoon the batter to the greased pan and spread it evenly. Layer the batter evenly with the raspberries and sprinkle the sugar on top. Bake for 25 mins or so until a knife when inserted comes out clean. Cool in the pan for a few minutes and invert on to a cooling rack. Slice and enjoy with your tea!