Last weekend we were lucky enough to have some of our dear friends from Seattle visit for a few days. We tried to show them as much of Southern California as we could, making sure to take them to our favorite places to visit, which basically means we ate a TON of great food. It was so good to enjoy California like a tourist for the weekend, filled with hanging out on the beach, enjoying a midday beer on a cliff overlooking the Pacific, or watching a rich and colorful sunset. It really couldn’t have been more perfect. I am so thankful that our friends visited because we not only got to hang with some of our favorite people, but I was also given a sweet reminder to constantly look at my surroundings with fresh eyes. Because it’s simply all too easy in California to become jaded and forget the true beauty of something like a trip to the beach.
Last month, I fell in love with a recipe for a raspberry lemon cake that I saw in my July issue of Bon Appetit. I ended up adapting it because I have been wanting to experiment with oat flour for a while and thought that this would be a great place to start. I was a little concerned that using oat flour would make a weak batter, which might cause all the blackberries to sink to the bottom of the cake. Thankfully, after a bit of experimentation I found that the berries didn’t sink, and so I mixed some of them into the batter and sprinkled the rest on top.
Like I said, not having much experience with oat flour I wasn’t sure what to expect, but this cake thankfully turned out to be beautiful! It was very moist, with a hearty, pleasing texture. The spelt and oat flour that I used lent such an earthy flavor to this cake which was perfectly complimented by bursts of fresh blackberries and a hint of lemon. Oh, I wish I had another slice of it right now.
The original cake is glazed with a lemon simple syrup, but I just decided to use a blend of lemon juice and powdered sugar to coat the cake. I personally enjoyed the cake both with and without the glaze, so feel free to leave it out if you like. I hope you can enjoy this cake before summer is over, because we only have a few weeks of it left!
For the recipe, Read more here »