By Kathy Tsaples from Sweet Greek Shop.
JOIN US IN SUPPORTING THOSE AFFECTED BY BREAST CANCER.
Shades of pink have filled the month of October in honour of Breast Cancer Awareness, and we invite you to join us in the fight against breast cancer and help us together with Breast Cancer Network Australia (BCNA) to raise awareness and funds for all women and men that are affected by the disease.
Our beloved friend Kathy Tsaples from Sweet Greek Shop in Prahran Markets in Melbourne, and a breast cancer survivor, had shared with us her recipe for this scrumptious flourless raspberry cake as part of our Breast Cancer Awareness Month initiative and fundraiser for BCNA.
This delicious recipe can, also, be found in Kathy's cookbook Sweet Greek Life, a cookbook with a beautiful selection of 116 traditional dishes updated for contemporary feasting, continuing the story of the cuisine Kathy grew up with and her love affair with Greek food and culture.
Beautifully styled by Leesa O’Reilly and photographed by John Laurie, it is a stunning collection of recipes that will impress both home cooks and chefs alike.
- 200g fresh or frozen raspberries
- 12 eggs
- 500g caster sugar
- 500g almond meal, plus extra
- 2 tsp baking powder
- ¼ tsp Salt Odyssey Fleur De Sel
- 2 cups icing sugar
- 2 tbsp lemon juice, strained
- Seeds of 1 pomegranate or can replace with Pomegranate Pearls
- 2 tbsp dried rose petals
- 2 tbsp pistachio slivers, lightly toasted
Preheat the over to 180°C/160°C fan-forced. Butter a 25-centimetre round cake tin and sprinkle it with almond meal, flour or gluten-free flour if required.
Pulse the raspberries in a food processor until they are a fine purée. In a large bowl, whisk the eggs and sugar together. Add the raspberry pulp and mix thoroughly. Add the almond meal, baking powder and salt, and combine thoroughly.
Leave the Batter to rest for 10 minutes, then pour it into the prepared tin and bake for 1 hour, or until a skewer inserted in the middle comes out clean. Remove from the oven and cool on a rack.
Make the icing by mixing the icing sugar with 1 tablespoon of the lemon juice, gradually adding more lemon juice as necessary to achieve a drizzling consistency. When the cake has cooled, pour the icing over the top and let it drip down the sides. Decorate with the pomegranate seeds, rose petals and pistachio slivers.
If you loved this recipe as much as we do, then check out Kathy's two best selling cookbooks for more delicious Greek inspired and traditional recipes: