raspberry olive oil cake

makes one 10-inch cake

2 cup (8.5 ounces) all purpose Farmer Ground flour

3/4 cup (6 ounces) sugar

2 teaspoons (10 grams) baking powder

1/4 teaspoon (1 gram) coarse salt

2 large eggs

1/2 cup extra virgin olive oil

1 teaspoon vanilla extract

1/2 cup almond milk

1 pint frozen raspberries

Confectioners’ sugar. to dust (optional)

Preheat oven to 350ºF. Butter and flour the sides and bottom of a 10-inch springform pan; set aside.

In a medium bowl, whisk together the flour, sugar, baking powder and salt to combine; set aside.

In a separate medium bowl, whisk the eggs, olive oil and vanilla until frothy. Add the flour mixture to the egg mixture. Pour in the almond milk and stir with a wooden spoon until just combined. Fold in the raspberries.

Scrape batter into the prepared pan, spreading to the sides with an offset spatula, if necessary. Bake for 50 minutes, or until a metal skewer is inserted in the center. Let cool 5 minutes in the pan, then release the sides. Set cake, leaving the bottom of the pan intact, on a cooling rack to cool completely. Dust with confectioners’ sugar before serving, if desired.