Raspberries and almond cake


200 grs. all purpose flour

1 teaspoon of baking powder

150 grs. ground almonds

3 eggs

250 grs. sugar

120 ml olive oil

20 ml of milk

zest of one lemon

200 grs. raspberries freeze or fresh


In a bowl mix all purpose flour and baking powder and grounds almonds or almonds flour.

In other bowl stir the eggs and the sugar until are homogeneous.

Add the olive oil and the milk and lemon zest to the eggs mix.

Add the flours mix to this batter. And then raspberries and stir all.

Preheat oven at 180°c.

Line a cake loaf pan with butter and flour.

Filling with the cake batter.

Cook about 40 to 50 minutes until is golden and dry.

You can add a little liquid honey over the cake if you like.

Set aside by 30 minutes before serve.