I work as a pharmacy assistant. It’s not the *most* dynamic sort of job, but I do get to interact with a wonderfully diverse group of people. Today I was ringing up a lady dressed in varying shades of pink– from her top, to her jacket, to her nails, to her jewelry– very spring-appropriate, I thought. (I silently applauded her, because pink is my favourite colour and has been since I was old enough to understand what a favourite colour meant). She kept her gaze fixed on me, even after she had inserted her card into the machine. Her fingers hovered over the keypad as she looked at me. Finally, she blurted: “but how can you be a pharmacy assistant when you’re like, grade three??”
I smile politely and told her I just finished my first year of pharmacy school. She nodded and said, as if to convince herself, “well yes, of course I wasn’t being serious, I know you can’t be working here if you were really in grade three…”
I somehow felt apologetic and tried to assure her lightly, “I know I look young”.
She just looked at me, her fingers still hovering over the pinpad.
I think the youngest I’ve been called was fifteen, but never down to eight. I’ll have to write that one down.
To be honest, it doesn’t bother me all that much because who doesn’t want to be a kid forever. And I will eventually get to that age where it becomes a compliment.
This raspberry almond cake celebrates spring (aka the start of summer). It’s the perfect midweek pick-me-up-breakfast, with a decently not-unhealthy cast of ingredients: a mix of all-purpose and quinoa flour, bananas, avocado oil, yogurt, raspberry, almonds, eggs. I’ve probably said that before, because I know I’ve posted some variation of this recipe before. I use the same iteration of ingredients, mostly because I love carby cakey things for breakfast (guilty as charged), and I honestly wouldn’t survive if I ate actual cake every day, so I always bake a breakfastized version of cake. In this variant, I didn’t add sugar at all, but instead relied on the frangipane and a finishing drizzle of honey on top for sweetness. It was perfect– the banana and almond flavour sang through, accompanied by the sharp tartness from the raspberries.
Y’all probably tired of my carby cakey bready recipes, but I have some exciting baking projects planned, I promise.
I was making another variant of this the other day– threw in a bit of oat flour into the mix and subbed out avocado oil for peanut butter, and increased the yogurt slightly. I accidentally added 1/2 tsp of cayenne– and you ask how I can do that accidentally, but I had planned on pairing that with cacao powder or chocolate, and it was already too late. The result was a wonderfully chewy/toothy/moist breakfast cake, but it was spicy. So instead of a Mexican Hot Chocolate Peanut Butter type of banana bread, it was more like Cayenne Peanut Butter banana bread. I thought it was funny because my family didn’t think the flavour combination was that strange. Cayenne and bananas. Mmm.
It’s all good in the end. Experimenting is 100% of the fun.
This cake uses leftover frangipane from this recipe, but if you don’t have any, feel free it substitute it in with your favourite jam or nut butter.
Raspberry Almond Cake
A variant of this recipe
- 1 cup all purpose flour
- 3/4 cup quinoa flour
- 1 tsp each of cinnamon, nutmeg, ginger, cardamom (optional– if that extra kick is desired)
- 1/2 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 2 eggs
- 1/2 cup avocado oil
- 1/3 cup greek yogurt, any type
- 1 tsp almond extract
- 4-5 large, very ripe bananas, mashed
- 3/4 cup frangipane, jam, or nut butter
- 1/2 cup fresh raspberries, washed and dry
- almond flakes, to top
- honey, to drizzle
Note: I left the sugar out on purpose and it tasted great, but if desired you can add anywhere from 1/2 to 1 cup of sugar.
- Preheat oven to 350°F. Lightly oil and line a 9″ cake pan with parchment paper.
- In a large bowl, whisk together flours, baking soda, baking powder, salt, and spices if desired.
- In a medium bowl, whisk together eggs, greek yogurt, oil, and almond extract.
- Add your mashed bananas and liquid ingredients into your dry ingredients. Working quickly, fold the ingredients together until just combined. A few streaks left is great.
- Pour 2/3 of batter into cake pan. Spread 3/4 cup of frangipane evenly onto the batter. Pour the remainder of the batter. Sprinkle raspberries and almond flakes on top.
- Bake for ~45 minutes, or until a toothpick comes out clean when poked into the middle.
- Right after it’s pulled out from the oven, drizzle honey generously over the top. I like how it creates a sticky, sweet top.
- Let cool in pan, preferably overnight, to let the flavours meld together.