Butter Free Raspberry and Almond Cake Recipe

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I used Michael Ruhlman's Ratio book to create this cake from scratch..and it worked! See my blog entry about this if you're interested to hear how I put this together - otherwise simply enjoy this raspberry and almond cake :)

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Cook time:
Servings: 8
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Ingredients

Cost per serving $0.56 view details

Directions

  1. Preheat the oven to 180 degrees C. Beat the egg with the sugar. Mix the banana and oil in well.
  2. In another mixing bowl, sift in the flour with half of the almonds. Add the cinnamon, nutmeg and baking powder. Fold in the raspberries, coating well.
  3. Pour in the banana mixture, folding in until just mixed.
  4. Transfer the mixture to a lined sandwich tin, then spoon the remaining almonds over the top.
  5. Bake for 30-35 minutes, until lightly goldena and you can pull a fork out clean.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 61g
Recipe makes 8 servings
Calories 206  
Calories from Fat 105 51%
Total Fat 11.96g 15%
Saturated Fat 2.22g 9%
Trans Fat 0.0g  
Cholesterol 23mg 8%
Sodium 87mg 4%
Potassium 108mg 3%
Total Carbs 22.73g 6%
Dietary Fiber 1.9g 6%
Sugars 10.47g 7%
Protein 3.25g 5%
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