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{Guest Post: Jaclyn from Food + Words) Late Summer Raspberry Cake

Today we welcome Jaclyn from the beautiful blog, Food + Words. A fellow soulful writer like me, Jaclyn writes full stories and heartfelt feelings before every delicious recipe, giving you a glimpse into her life. What is food without a gathering around a table filled with small talk, deep conversations or complicated silences? Food is something to be shared, and words are the perfect accompaniment. Naturally, a name like Food + Words fits beautifully into the Food Blogging world.

We were very happy that Jaclyn was a willing participant in my “holiday” from blogging. So thank you Jaclyn! Enjoy this gorgeous recipe for Raspberry Cake!

Hello, Guilty Kitchen readers!

My name is Jaclyn, and I’m thrilled to be guest posting here on Guilty Kitchen! I was so pleased when Elizabeth asked me to share a recipe and a story with you on her site.

What’s not to love about summer? The days are long, the fruits and vegetables are lovely and abundant, and nobody thinks you’re crazy if you eat a bowl of ice cream for lunch.

I live in Florida, where the heat and humidity are forces to be reckoned with. I swear, there are days when just thinking about venturing outdoors will make you start sweating!

Afternoon thunderstorms are one of my favorite things about living in Florida; like clockwork each day around 4pm, the sun fades behind a swath of thick, purple-gray clouds. The wind picks up, slowly at first; soft breaths of breeze giving way to great swirling winds that quicken as low rumbles of thunder meander across the sky.

The way Ryan cheers “it’s about to rain!” you’d think he was a kid on Christmas morning. Excitedly, he’ll grab my hand and we’d make our way to the backyard to savor the calm before the storm.

Those are some of my favorite moments that we share together, sitting side by side on the love seat swing in our little backyard. Who knew that thunderstorms could make two people so blissfully happy?

When the clouds eventually burst overhead and fat raindrops hit the crowns of our heads, we’ll make our way inside for an afternoon snack. To me, a perfect snack on a rainy afternoon is a slice of cake with a cup of tea.

One of my favorite things to bake are “anytime cakes,” meaning they’re a cinch to prepare, and they don’t take hours of fussing and decorating. Anytime cakes don’t have to be perfect; in fact, they’re much more charming and appealing when they’re rustic, off-kilter, or slightly sunken in the center.

I’d rather bake a humble anytime cake that friends can’t help but devour than a perfectly frosted, towering confectionary monster of a cake that people are afraid to cut into because it’s too pretty.

This particular anytime cake is full of fresh summer-sweet raspberries, light as a whisper and tastes of almond and coconut. Letting the cake sit in the fridge overnight yields a creamy, almost custard-like center. The heat of the oven intensifies the raspberries’ flavor, accentuating the tart sweetness of these tiny garnet gems. This cake is sweet, but not cloyingly so, and a dusting of powdered sugar is the only accompaniment this cake needs.

Another thing to love about this cake: it’s gluten-free, meaning you can happily share it with your friends who may have a gluten intolerance.

I hope you’ll give this cake a try, as it’s such a beautifully simple celebration of late summer!



food + words.

One year ago: Hanger Steak Sandwich

Two years ago: Blackberry Cream Tarts

Late Summer Raspberry Cake

Yield: One 9 1/2″ cake
Prep Time: 30 minutes
Cooking Time: 35 minutes

1 teaspoon unsalted butter for preparing the pan (a nonstick cooking spray works too)
1 cup egg whites
small pinch cream of tartar
1 cup granulated sugar
1 cup almond flour or almond meal
1 cup coconut flour or coconut meal (see Note)
3 tablespoons cornstarch
1/2 teaspoon sea salt
1 teaspoon pure almond extract
1/2 teaspoon pure vanilla extract
1 cup fresh raspberries

*Note: If you can’t find coconut flour or meal, you can make your own! Place 1 cup of unsweetened shredded coconut in a food processor and pulse in 30 second increments for about 2 minutes total.

1. Preheat the oven to 375°F. Butter a 9 1/2 inch springform pan with the butter, or nonstick spray. Set aside.
2. In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites and cream of tartar. Turn the mixer on medium, and beat until egg whites are frothy, about 1 minute. Increase the speed to high, and beat egg whites until fluffy, and soft peaks form, about 1-2 minutes.
3. With the mixer on low, slowly add the granulated sugar, about a tablespoon at a time. Once all of the sugar is added, increase the speed of the mixer to medium and beat 1 minute, until egg whites are glossy and soft.
4. With the mixer on low, gradually add the almond flour/meal, coconut flour/meal, cornstarch, sea salt, almond extract and vanilla extract. Mix until batter is just blended together.
5. Pour the batter into the prepared pan. Sprinkle the berries on top of the batter.
6. Bake the cake at 375°F for 30-35 minutes, or until the edges are golden brown and slightly pulling away from the edge of the pan and the top of the cake springs back when touched gently.
7. Remove the cake from the oven and allow to cool for about 10 minutes before removing the sides of the pan and transferring the cake to a wire cooling rack to cool completely.
8. Once the cake is at room temperature, you can slice and enjoy. I prefer to wrap it loosely in plastic wrap and store in the fridge overnight so the cake can develop a custard-like consistency!
9. Serve with a dusting of powdered sugar. The cake will keep in the fridge, wrapped loosely with plastic wrap for up to 4 days.


Similarly delicious recipes from other fabulous food blogs:

Coconut Raspberry Chocolate Muffins on Endless Simmer
Rhubarb and Raspberry Crostada on Gastronomy
Raspberry Truffle Brownies on Two Peas and Their Pod
Peach and Raspberry Crumble on Joy the Baker
Raspberry Brown Sugar Gratin on Smitten Kitchen

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