Had some friends over to play bingo one night and thought this was a great opportunity to test bake something I didn’t have to eat all of myself. This chocolate almond cake with a raspberry almond glaze was a big hit. Moist and delicate yet held up well to the power of raspberry and the glaze.

Chocolate Almond Cake

1c flour

3/4c almond flour

3T cocoa powder

1t baking powder

1/2t salt

3/4c sugar

1/4c oil

1/4c applesauce

2 eggs

1/2c almond milk

1t vanilla

Preheat oven to 375.

Spray a little cooking spray in an 8×8 pan then with parchment paper; set aside.

Sift together flours, cocoa, baking powder, and salt. Then add sugar, oil, applesauce and eggs.

With electric mixer, blend on high for 2 minutes.

Add milk and vanilla, blend on high another 2 minutes.

Pour batter into pan and bake for 23-25 minutes.

Let cool 10 minutes, then remove from pan and cool the rest of the way.

Please note this recipe was developed at high altitude, your baking time may vary.

As pictured, topped with raspberry almond glaze

1/4c almond milk

1T butter

1/2c sugar

1 tin raspberries

1/2c sliced almonds

In a saucepan, melt milk, butter and sugar. When it begins to boil add the raspberries. Using a spoon, crush the berries as it continues boiling. Lower the temperature and simmer for 5 minutes. Pour the sauce directly over the cooled cake through a fine mesh strainer (to catch all the seeds). Then sprinkle almonds on top.

As pictured garnished with a few whole raspberries.

Alternatives: Add a dollup of whipped cream, maybe a few mint leaves.