Whip up this delicious Almond Cake with a sweet and juicy Raspberry Coulis sauce courtesy of White Oak Inn– the perfect tasty topper for those looking to satisfy their sweet tooth (morning, noon, and night).
For the Cake:
1 cup butter
2 cups sugar
2 cups flour
1/2 cup ground almonds
2 teaspoons almond extract
1 cup sour cream
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1/4 cup blanched and sliced or slivered almonds
3 tablespoons powdered sugar
For the Raspberry Coulis:
1 (12-ounce) bag frozen raspberries, thawed
3/4 cup sugar
Preheat oven to 325 degrees.
Grease and flour 9-inch or 10-inch round springform pan.
Cream butter and gradually beat in sugar. Beat in eggs, one at a time. In a separate bowl, combine flour, ground almonds, baking powder, and salt. Gently fold into the creamed mixture. Stir in the almond extract and sour cream. Batter will be very thick. Spoon the batter into the prepared cake pan. Level the top and sprinkle the almonds evenly over the top. Bake for about 45 minutes, or until a tester inserted in the center comes out clean. Allow to cool and remove from the pan. Sieve powdered sugar over the top.
To make the coulis
Combine raspberries and sugar in a blender or food processor and process on low until combined.
To serve, slice cake into 10 or 12 slices. Spoon about 2 tablespoons of raspberry sauce into a pool on the plate. Garnish with fresh mint if available.