Warm and Gooey Passover Cake Recipe!

This Almond, Peach and Raspberry Cake is the perfect warm and slightly gooey cake, that is best made the day of or most 1-2 days in advance. You can use any berries you prefer too!

This past Saturday (Shabbat for me), I was flipping through the Ottolenghi Simple cookbook, and came across a Hazelnut, Peach and Raspberry Cake recipe. Immediately, I decided I needed to make it, so I can taste it!

So, once Shabbat ended, Richard ran to the grocery store and grabbed raspberries and peaches and we ventured to make this cake together, but decided to make a bunch of recipe modifications.

I decided to leave out the hazelnuts and just use almond flour for ease and affordability. I swapped the regular all purpose flour for a mix of more almond flour with tapioca starch. I swapped the butter for avocado oil. I also consolidated the steps so the cake was even faster to assemble.

Whenever I make changes to a recipe, I always write a million notes in my cookbook, in pen, so it’s permanent!

Once you become comfortable with the possibility that you can make a mistake, it’s easier to take risks with recipes and just know you’ll have to be ok with the outcome. Remember, never blame the recipe writer if your recipe doesn’t come out as planned if you're the one who made the changes and swaps because that’s on you lol!

Here’s my version of this revamped cake!

Almond, Peach and Raspberry Cake

Ingredients

• 2 medium peaches, thinly sliced

• 1 1/2 boxes (9 ounces) raspberries

• 1 1/2 cups plus 1 tablespoon granulated sugar, divided

• 3/4 cup avocado oil

• 3 large eggs

• 2 cups almond flour (215 grams)

• 1/3 cup tapioca starch (45 grams)

• 1 1/2 teaspoons baking powder

• 1/4 teaspoon salt

Directions

1. Preheat the oven to 375°F and line a 9-inch springform pan with parchment paper and grease with cooking spray. Place the pan on a rimmed sheet tray to prevent leakage in the oven.

2. Mix sliced peaches and raspberries in a medium bowl with 1 tablespoon sugar. Set aside.

3. In a large bowl, whisk together the remaining 1 1/2 cups sugar, oil, eggs, almond flour, tapioca starch, baking powder and salt until well combined.

4. Transfer half of the fruit mixture to the prepared pan and spread into an even layer. Top with the cake batter, and then add the remaining fruit mixture on top.

5. Bake in the center rack of the oven for 75-80 minutes, and place a piece of foil on top of the pan halfway through cooking to prevent the cake from becoming too dark.

6. Once baked, remove from the oven and let cool 20 minutes.

7. Remove from the springform pan (but keep the bottom with the cake because the cake is soft and will fall apart if you remove the bottom of the pan). Slice and enjoy warm!

8. Super delicious served with a scoop of vanilla ice cream too.

Watch the cake making process here.

If you give it a try, let me know and please share photos!

All the best,

Dalya