This cake, adapted from Paul Kahan's recipe, pairs perfectly with all types of summer berries. Raspberry is our favorite with blackberries, blueberries, and cranberries as close seconds.
Ingredients
1 1/2 cup Granor pastry flour
3/4 cup sugar
1 tsp baking soda
3/4 cup buttermilk
1 egg
1/4 cup olive oil
1/2 lb raspberries (fresh or frozen)
Method
Heat oven to 325F
Grease a 9" cake pan and line with a circle of parchment paper
Combine the flour, sugar, baking soda, and salt in a medium sized bowl
Whisk together the buttermilk, egg, and olive oil in another then add to the dry ingredients and bring together to a smooth batter
Pour the batter into the prepared pan and gently tap on the counter to remove any air pockets
Scatter the raspberries all over the top of the cake
Bake until a knife comes out clean, about 35 minutes
Allow to cool for 10 minutes and then turnout of the pan
This cake will last for 2 days at room temperature, up to 7 days in the fridge, and 6 months if wrapped tightly and frozen