Gluten-Free Almond-Raspberry Bundt Cake

Name: Gluten-Free Almond-Raspberry Bundt Cake
Ingredients: 235g (1 1/2 cups) Gluten-Free Multipurpose Flour (that contains xanthan gum); 145g (1 1/2 cups) almond flour; 300g (1 1/2 cups) granulated sugar; 115g ( 1/2 cup) unsalted butter, softened; 25ml (2 tablespoons) vegetable oil; 1 teaspoon salt; 2 teaspoons baking powder; 2 teaspoons vanilla extract; 1/2 teaspoon almond extract; 4 large eggs; 152ml ( 2/3 cup) milk, at room temperature; 200g (1 2/3 cup) fresh raspberries; Glaze ~; 125g (1 1/4 cups) confectioners' sugar; ⅛ to 1/4 teaspoon almond extract or 1 drop bitter almond oil; 30g to 45ml (2 to 3 tablespoons) heavy cream

Gluten-Free Almond-Raspberry Bundt Cake was pinched from <a href="http://allthatsleftarethecrumbs.blogspot.com/2018/02/gluten-free-almond-raspberry-bundt-cake.html" target="_blank" rel="noopener">allthatsleftarethecrumbs.blogspot.com.</a>

INGREDIENTS

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235g (1 1/2 cups) Gluten-Free Multipurpose Flour (that contains xanthan gum)

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145g (1 1/2 cups) almond flour

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300g (1 1/2 cups) granulated sugar

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115g ( 1/2 cup) unsalted butter, softened

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25ml (2 tablespoons) vegetable oil

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1 teaspoon salt

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2 teaspoons baking powder

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2 teaspoons vanilla extract

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1/2 teaspoon almond extract

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4 large eggs

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152ml ( 2/3 cup) milk, at room temperature

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200g (1 2/3 cup) fresh raspberries

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Glaze ~

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125g (1 1/4 cups) confectioners' sugar

•

⅛ to 1/4 teaspoon almond extract or 1 drop bitter almond oil

•

30g to 45ml (2 to 3 tablespoons) heavy cream

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