Ingredients
| Ingredient | Amount |
|---|---|
| Raspberries | 250g |
| Almond flour | 65g |
| All-purpose flour | 145g |
| Butter (softened) | 135g |
| Eggs | 55g |
| Egg yolks | 20g |
| Sugar | 110g |
Instructions
-
Prepare the Batter:
In a stand mixer, combine the softened butter, cut into pieces, and sugar. Beat on medium speed until the mixture becomes creamy and smooth. -
Incorporate the Eggs:
Gradually add the whole egg while the mixer is running. Allow the eggs to fully incorporate, ensuring the mixture becomes silky and smooth at a medium speed. -
Add the Dry Ingredients:
Turn off the stand mixer. Add both the all-purpose flour and almond flour in one go, mixing gently until fully combined. Ensure the batter is smooth and well-blended. -
Prepare the Baking Molds:
Butter four 9 cm diameter individual cake molds. Carefully wash and pat dry the fresh raspberries, then arrange them at the bottom of each mold, making a layer. -
Assemble the Cakes:
Pour the frangipane batter over the raspberries in each mold, ensuring it is evenly distributed. Smooth the surface of each cake with the back of a spoon. -
Bake:
Preheat your oven to 175°C (static). Place the molds in the oven and bake for 30-35 minutes or until golden and set. -
Cool and Unmold:
Once baked, remove the cakes from the oven. Allow them to cool slightly before gently running a smooth-bladed knife around the edges to loosen the cakes. Turn the molds upside down to release the cakes easily. -
Serve:
For an added treat, serve the raspberry upside-down cakes with a scoop of fiordilatte or vanilla ice cream, if desired.
Tips:
These delicious upside-down cakes offer a beautiful balance between the sweetness of the frangipane batter and the tartness of the fresh raspberries. Ideal for an elegant dessert, they are a perfect pairing for a scoop of gelato or a dollop of whipped cream.
