Raspberry pound cake

 As time goes on, I can add a few more fruits to my very very slim list of fruits that don't make me sick.

Sometimes I dare trying a new one, wait a few days and if I have a migraine, I know it's a no go. But if I don't then I enjoy this new fruit like a gift !! 

Until a few months ago, I couldn't eat raspberries. It was very hard on me as it has always been my go-to snack fruit. You go to the grocery store and grab a pack of raspberries and eat them while driving. Perfect road trip snack in my books.

One day, out of the blue, I couldn't eat them anymore. I had one of those migraines you remember until the end of life !! 

Therefore I took it out of my diet, it was hard, but not as hard as spending 5 days in my dark bedroom with a horrible migraine.

That was 5 years ago !! 

About 2 years ago, I planted some raspberry bushes in our yard, and one day, as they were giving beautiful fruits, I decided to give it a try. I took one, made sure it was perfectly ripe and ate it. I waited patiently for a few days and didn't have any reaction. Deciding to try again, I ate a few more and waited again. Nothing happened. So I decided it was back to the "safe fruits list".

Since then, I eat raspberries, not a ton a the time, I'm worried my body decides to reject them again, but when I do, I enjoy them ..........a lot.

Today, I made a Raspberry Pound Cake, using my go-to gluten-free flour from Cannelle Boulangerie   and I also use their gluten-free baking powder.

What you need : 

• 1 cup 1/2 all-purpose flour
• 3/4 cup almond flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup of softened butter
• 1/2 granulated sugar
• 1/2 blond or brown sugar
• 3 eggs
• 1 teaspoon of either vanilla or almond extract
• 3/4 cup of yogurt ( I make my own yogurt with lactose-free milk, using an instant pot)
• Raspberries 

For the glaze : 

• 1/2 cup icing sugar
• 1 tablespoon milk
• Raspberry  coulis

How to make it?

Preheat the oven to 350°F, grease a loaf pan.

In a stand mixer, or with a handheld mixer, combine the butter with the sugars. When they are well mixed together, add the eggs, one by one, and finally, add the extract. Combine thoroughly.

In a separate bowl, add the flour, almond flour, baking powder and salt. Whisk to combine and add the flours to the wet preparation in the stand mixer.

Mix well, and add the yogurt at the end. Make sure it's well incorporated. 

Pour half of the preparation in the greased loaf pan.

Add a layer of raspberries.

then pour the remaining preparation.

Bake for about an hour and 10 minutes, or until the knife blade inserted in the middle comes out clean.

How to make the glaze?

In a saucepan add the raspberries, the milk and sugar and heat until the raspberries turn into a coulis.

Strain to only keep the liquid, discard the seeds, and add 1/2 teaspoon of arrowroot starch ( you can use cornstarch, I can't as I'm allergic to corn).

When the cake is completely cooled down, turn it into a serving plate, and pour the glaze on top of the cake. Let it cool down about 10 minutes before slicing.

Slice and .......

Enjoy !!