Friday, June 25, 2010

Wild About Raspberries!

One of my favorite local parks has been overrun with ripe wild black raspberries for the last few weeks. What’s a frugal foodie to do? Pick her heart out, of course! While my dad was visiting we picked a couple of pints. Then last weekend we, the Delshad duo, picked 4 quarts – that’s right a whole gallon! It was an incredibly peaceful experience, smelling the sweet cool morning air and spending time in the shade. The only downside, the next day I discovered I had at least 2 dozen chigger bites (they are finally starting to go away – but I’m still pretty polka-dotted).

I must say the berries were worth the bites!
So far I’ve enjoyed them by the handful, tossed in my breakfast cereal, and atop salads. I’ve also baked up a couple of tasty treats for me sweet husband and put away plenty of berries in the freezer for future use! Last night I made a super easy cake (it is gluten-full not free) for some of my dear friends. I think the recipe could easily be made gluten free by using almond flour, but I haven’t tried it yet. You can also swap out the raspberries with any soft fruit; I’ve also made it with peaches.

Here’s a picture of the last piece. I served it with whipped cream and extra berries macerated in a little sweetener (evaporated cane juice).

Easy Raspberry Almond Cake

1 Cup Flour (all purpose or whole wheat pastry flour)
1 teaspoon baking powder
½ teaspoon cinnamon
¼ teaspoon salt
2/3 Cup Sugar (I used evaporate cane juice), plus 1 Tablespoon
2 Eggs
½ Cup oil (I used ¼ cup olive oil, ¼ cup unsweetened applesauce)
1 teaspoon vanilla extract
11/2 Cups Raspberries (or other soft fruit)
½ Cup Sliced Almonds

1)Preheat the oven to 350 degrees.

2)Spray or grease and flour an 8 or 9inch round cake pan (I used a spring form pan for easier removal).

3)Combine flour, baking powder, salt, cinnamon and 2/3 cup sugar. In a separate bowl combine eggs, oil, and vanilla. Combine the wet and dry ingredients.

4)Pour the batter into you prepared pan – it will barely cover the bottom of the pan. Sprinkle the berries over the batter, press them in gently. Sprinkle nuts and remaining Tablespoon of sugar over the berries.

5)Bake for 45-55 minutes, until a toothpick inserted in the center of the cake comes out clean.

6)Let cool completely, remove from pan and enjoy!

As usual, I've also included this recipe as part of several weekly recipe sharing events: Tempt my Tummy Tuesday, Tasty Tuesdays and Tuesdays at the Table. Check out all the great recipes other bloggers have contributed!


  1. That looks beautiful and delicious! -

  2. That sounds amazing! There was just a huge sale on raspberries here as well.I may just have to try that out! Thanks for sharing.


  3. I didn't get to the crumble. I checked this out first and this one has to be made, maybe, this week. I will let you know if I really make it happen.