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Ingredients

  • 2 Cups almond flour, superfine
  • 1/3 Cup plus 1 tablespoon all-purpose flour
  • 1/2 Tsp. baking powder
  • 1/2 Tsp. salt
  • 3/4 Cup (1½ sticks) unsalted butter, room temperature
  • 3/4 Cup plus 3 tablespoons granulated sugar
  • Zest of half an orange
  • 1/2 Tsp. vanilla extract
  • 3 Large eggs, lightly beaten, divided
  • 1/4 Cup lemon juice
  • 1 Package (6 ounces) Driscoll’s Raspberries
  • 1 1/3 Cups confectioners’ sugar
  • 2 - 3 Tbsp. finely chopped pistachios

Directions

  1. PREHEAT oven to 350°F.

  2. BUTTER lightly the cups of a mini Bundt pan or muffin pan and DUST lightly with flour.

  3. TAP OUT excess flour and SET ASIDE pan.
  4. PLACE 2 cups superfine almond flour into a medium bowl.
  5. ADD 1/3 cup plus 1 tablespoon all-purpose flour.
  6. ADD 1/2 teaspoon baking powder and ADD 1/2 teaspoon salt.
  7. WHISK to combine.
  8. SET ASIDE flour mixture.
  9. PLACE 3/4 cup (1½ sticks) unsalted butter into a mixing bowl or the bowl of a stand mixer.
  10. ADD 3/4 cup plus 3 tablespoons granulated sugar and ADD the zest of half an orange.
  11. BEAT on medium high until light and fluffy and mixture is light in color and increased in volume.
  12. ADD 1/2 teaspoon vanilla extract and MIX on low speed until combined.
  13. ADD one-third of flour mixture and MIX just until combined.
  14. SCRAPE DOWN sides of bowl and ADD 2 lightly beaten eggs and MIX just until combined.
  15. ADD half of remaining flour mixture and MIX just until combined.
  16. SCRAPE DOWN sides of bowl and ADD 1 lightly beaten egg and MIX just until combined.
  17. ADD remaining flour mixture and MIX just until combined.
  18. SCRAPE DOWN sides of bowl and ADD 1/4 cup lemon juice and MIX just until combined.
  19. TRANSFER batter to a piping bag (or a sandwich bag and SNIP OFF one corner of bag).
  20. FILL prepared Bundt pan or muffin pan cups about one-third full with batter.
  21. TAP bottom of pan firmly on countertop a few times.
  22. PLACE 1 package (6 ounces) raspberries into a small bowl.
  23. MASH raspberries into a jamlike like consistency.
  24. DIVIDE mashed raspberries into two equal portions and SET ASIDE one portion.
  25. DIVIDE one portion of mashed berries evenly between Bundt pan or muffin pan cups.
  26. DIVIDE remaining batter between cups.
  27. BAKE 30 – 35 minutes or until edges are lightly browned and a toothpick inserted into center cake comes out clean.
  28. ALLOW cakes to rest in pan 10 minutes.
  29. INVERT cakes onto cooling rack and ALLOW cakes to cool completely.
  30. PRESS remaining mashed raspberries through a fine meshed sieve with the back of a ladle and DISCARD seeds to make about 2 ½ tablespoons raspberry puree.
  31. ADD 1 ⅓ cups confectioners’ sugar to puree.
  32. WHISK to incorporate until a smooth and steady stream falls off whisk.
  33. DRIZZLE icing over cakes and GARNISH with 2 – 3 tablespoons finely chopped pistachios.
  34. SERVE immediately.

Nutrition

Serving Size :

0 cups per serving

Calories 0
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugar 0 g
Protein 0 g