What has laid dormant on my heart for quite some time has blessedly come to fruition, a vision of sorts of pouring the spirit of Roost into a tangible keepsake that I pray will grace the shelves of kitchens far and wide. I am about to embark on one of the most exciting and challenging seasons of my life and with the help of the amazing team at Ten Speed Press of Random House I am ready to be stretched and pushed to a place I so often hesitate to go.
The cookbook, coming out Spring of 2014, will be chock-full of new and original recipes with a strong emphasis on seasonal cooking. I will be sharing personal stories, descriptive musings and many tips on how to stock a seasonal pantry. Thank you to all of you who have so faithfully encouraged me along the way! Kisses to my biggest fan and most honest taste tester, Jordan, for putting up with all of my late nights and emotional rantings as I put my book proposal together. Hugs to all of my family and friends for your prayers and notes throughout the weeks. And a very large virtual hug to my wonderful and kind agent, Alison Fargis, I could not have done this without you!
Despite the fact that I will be averaging 2-3 shoots per week !eek! I most definitely will not neglect my little corner here on the world wide web. I have several new recipes to share with you and I have even spread my fledgling social wings and joined TWITTER. I find it to be such a great tool to connect with fellow bloggers so I do hope you will join me in the conversation. And I promise no nonsense tweets!
Now on to the cake. A simple bundt, marrying the flavors of raspberry and almond, topped with a coconut butter glaze sweetened with honey. A true breeze to make and perfect with that glass of bubbly you've been eyeing. If berries are not in season where you live feel free to make this cake without them, it is delicious on its own.
Have a wonderful week everyone!
Raspberry Almond Cake (makes 1-9inch bundt cake)
***NOTE: If you use Bob's Red Mill Almond Flour your cake may be more moist and stick to the pan. I encourage you to use Honeyville Brand.
- 6 cups almond flour ( I used Honeyville)
- 1 tsp salt
- 1 tsp baking soda
- 6 eggs
- 1 cups ghee, or oil of our choice
- 3/4 cups honey
- 2 tsp pure almond extract
- 1 pint fresh raspberries
Preheat oven to 350F. Grease a 9inch non stick bundt pan.
Combine dry ingredients into a bowl. Whisk wet ingredients in a separate bowl then add to dry ingredients until a smooth batter has formed.
Gently fold in raspberries into batter and pour into greased pan. Bake for 1 hour or until a toothpick or knife comes out clean when inserted into the middle. After 30 minutes of baking place a sheet of tin foil over pan to prevent the cake from getting to brown (almond flour browns very easily).
Remove from oven and let cool in the pan for at least 45 minutes. Flip cake onto a cake stand or plate and drizzle with glaze.
Coconut Butter Glaze
- 1 cup coconut butter
- 1 TBS honey
Combine honey and coconut butter into a bowl. Place into the warm oven until the coconut butter soften significantly. Once it has softened to a pourable consistency drizzle over cooled cake and serve.