Raspberry Almond Cake with Chocolate Ganache
8
1 hr
Ingredients
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1 1/2 cups all purpose flour
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2 tsp. baking powder
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1/2 tsp. salt
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1 cup sugar
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3 large eggs
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1/4 cup heavy cream plus ½ cup
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3/4 cup STAR Extra Light Olive Oil plus more for greasing the pan
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1 Tbsp. of almond extract
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4 oz. cream cheese at room temperature, broken into 1 inch pieces
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1 cup of fresh or frozen raspberries (reserve a few for garnish)
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1/3 cup sliced almonds, toasted
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10 oz. dark chocolate chips
Instructions
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1.
Preheat the oven to 350 degrees. Lightly oil an 8-inch-diameter cake pan with Olive Oil.
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2.
Whisk the flour, baking powder, and salt in a medium bowl together. Using an electric mixer beat the sugar, eggs, and almond extract in a large bowl until pale and fluffy. Then Beat in ¼ cup cream and cream cheese. Gradually beat in the oil. Add the flour mixture and raspberries and stir until just blended.
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3.
Transfer the batter to the prepared pan. Bake until center is completely cooked about 35-45 minutes (test with a toothpick). Transfer to a rack and cool for 15 minutes. Remove cake and place on serving platter.
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4.
Cook the chocolate chips and ½ cup heavy cream in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
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5.
Pour over cake, sprinkle almonds all over cake. Add a few raspberries and almonds on top for garnish.
