Raspberry-Frangipane Olive Oil Snacking Cake

INGREDIENTS

For the Jam:

• 12 ounces raspberries
• 1/2 cup sugar
• 2 tablespoons lemon juice
• 2 teaspoons vanilla extract
• 1/4 teaspoon kosher salt

For the Frangipane:

• 1/2 cup almond flour
• 1/4 cup granulated sugar
• 2 tablespoons unsalted butter, melted
• 1/2 teaspoon almond extract
• 1/4 teaspoon kosher salt
• 1 large egg

For the Cake:

• 1 cup granulated sugar
• 1/2 cup light brown sugar
• 1 cup olive oil
• 1 cup Greek yogurt (any fat%)
• 1 teaspoon almond extract
• 1/2 teaspoon lemon zest
• 2 large eggs
• 2 cups (270g) all-purpose flour
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder

METHOD

Make the jam: 

1. In a medium saucepan combine the ingredients over medium heat, 
2. Bring to a simmer and cook until thickened and reduced to about 1 cup, 15 to 20 minutes. 
3. Let cool completely.

Make the frangipane: 

1. In a medium bowl, stir the frangipane ingredients until well incorporated.

Make the cake: 

1. Preheat the oven to 350°F. 
2. Line a 9-inch square baking pan with parchment paper.
3. In a medium bowl, whisk together the sugars, olive oil, yogurt, almond extract, lemon zest, and eggs.
4. Add the flour, salt, baking soda, and baking powder and whisk until just incorporated. 
5. Scrape half the batter into the pan and spread in an even layer. 
6. Spoon over the frangipane and 1/2 cup jam. 
7. Scrape the remaining batter on top and spread in an even layer. 
8. Spoon the remaining 1/2 cup jam on top and using a knife or offset spatula, swirl into the batter.
9. Bake for 50-55 minutes, until golden and it reaches an internal temperature of 190°F. 
10. Let cool completely, the slice and serve.

VIDEO INSTRUCTIONS

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Une publication partagée par Jake Cohen (@jakecohen)

This recipe was prepared and brought to you by the talented chef @jakecohen

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