Most Wednesday afternoons, my sister and niece come to my digs. We have coffee and cake and talk about everything, EVERYTHING! We laugh and sometimes cry and sometimes we laugh until we cry... and drink coffee and eat cake. It's all good.
Raspberry and Rosemary Cake - Gluten Free
adapted from here
125g unsalted butter, room temperature
200g (1 cup) coconut sugar
Finely grated zest of 1 lemon
1 scant teaspoon finely chopped rosemary, plus extra for sprinkling
2 eggs, room temperature
75g (3/4 cup) almond meal
105g (3/4 cup) fine brown rice flour
55g (1/3 cup) potato flour (potato starch)
1 1/2 teaspoons gluten-free baking powder
Good pinch of fine sea salt
2 tablespoons buttermilk
1 cup of frozen raspberries
Icing sugar for dusting
Preheat the oven to 170C. Spray a 23cm cake pan with cooking oil spray and line the base and sides with baking paper.
Put the coconut sugar into a food processor and blitz until you have a fine power. Coconut sugar is quite course and blitzing it will make it quicker and easier to cream with the butter. Set aside,
In a bowl, sift the flours, baking powder and salt together. Add the almond meal and stir combine. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, coconut sugar, lemon zest and rosemary on medium until fluffy, about 4 minutes, Add the eggs one at a time, beating well after each addition. Turn off the mixer and add the flour mixture and the buttermilk and fold until just incorporated. Spoon the batter into the prepared pan. Strew the raspberries over the batter and sprinkle with a little extra chopped rosemary leaves (not too much, as rosemary is has a strong flavour). Bake for 45 - 55 minutes, until a skewer inserted into the centre of the cake comes out clean. Leave it in the tine for about 10 minutes before transferring to a wire rack to cool. dust with icing sugar before slicing.