This is our favorite thing to make during raspberry season. Tender and light - passes as a dessert or breakfast!
Ingredients
- 1 1/2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup sugar
- 1/2 cup Meyer Lemon Olive Oil
- 2 eggs
- 1 teaspoon Pure Vanilla Extract
- 1 teaspoon Almond Extract
- 3/4 cup milk
- 1 cup fresh raspberries
Instructions
- Heat the oven to 350 degrees
- Add the sugar and olive oil to a bowl and use a hand mixer to beat until light and fluffy. Add the eggs, milk and extracts and beat until combined. Add the flour, baking powder, and salt and mix to combine. Carefully fold in 3/4 cup of raspberries.
- Grease a 9 inch springform pan and pour the batter in. Top with remaining 1/4 cup raspberries.
- Bake for 30 minutes.
Takes 45 minutes
Serves 6-8
