As I may have mentioned, my camera is broken so I have to get a job to pay for the repairs, thanks A LOT SONY! So I didn’t even bother with fancy photos for this raspberry butter cake. I went through a huge stack of magazines and tore out recipes and this was one that appealed to me. Raspberries, whole wheat… it sounded healthy. (Note, I did not read that butter was in the name of the recipe at first.) Then I saw almond flour and I recycled the magazine. I have enough going on in my life, I don’t need to buy almond flour. But then the very next day, my friend told me she had started making her own almond milk and had an almond flour by-product if I wanted any. Serendipity! I told her I would be happy to take her almond flour and I grabbed this recipe out of the recycling.
Time passed and it cooled off enough to run our oven. I grabbed a thingy (unit of measure) of raspberries and I planned to make this. Then I read the recipe again and I thought… “2 sticks of butter? That’s a lot.” and then I thought. “7 eggs? Well I guess if I am going to serve cake for breakfast, it should have 7 eggs in it.”
It was very good. (2 sticks of butter.) And moist. I know some people hate the word moist. That actually makes me use the word more, especially to describe cake, and especially when the cake is really moist. Like, 2 sticks of butter and 7 eggs moist. It was a little greasy.
I gave a tiny slice to my friend who gave me the almond flour. I should have given her more, but we were going camping that day, and I thought I needed 75% of a cake to get through the weekend. This was true, people get hungry camping and a moist cake on a desert camping trip will dry a lot of hangry tears.
I served the cake slices with a bowl of yogurt and a slice of bacon.