• We bought raspberries on sale at Whole Foods today (2 for $5) and then my husband went to the 99 Cent store and bought 2 more of the exact same brand for $1 each. Go figure. With a surplus of raspberries we decided to bake!

• Here are the ingredients. I subbed almond oil and olive oil for 1/2 cup of the full cup of butter called for in the recipe. We also used whole milk because that's all we keep in the fridge these days. Don't mind the HUGE bag of baking soda. I keep that on hand for cleaning as well as cooking!

• When creaming the butter and sugar, I found that the 1/2 cup of butter wasn't creaming the 1 cup of sugar the recipe asked for. So I added the 1/2 cup of oil (1/4 c olive; 1/4 c roasted almond).

• Sadly my butter, oil and sugar mixture did not "cream". I was mildly concerned but proceeded anyway.

• Here I'm adding 1/4 c lemon curd. At the end of the batter mixing I tasted it (yes, raw egg and all) and didn't find it to be lemony enough. Unfortunately I didn't have any lemon rind on hand to add some zing, so I just added the rest of the lemon curd from the jar (about another 1/4 cup).

• Doesn't that just look luxurious??

• I buttered my pan in a HOT kitchen. Before adding the flour I popped it in the freezer for a few minutes so it wouldn't smear too much. I find it's easier to move the flour around the pan to coat when the butter is cold.

• The shadows in my kitchen lend such a drama to this photo...

• Add your raspberries (layer 1). Then spoon the rest of the batter on top and finish with a 2nd layer of raspberries.

• Bake for 1 hour at 325 degrees.

• yummy... I brought a couple of pieces to our neighbor. Afterwards, my husband complained that I left out the dusting of powdered sugar... I think he just likes to get cheffy with the sifter. But here it is in all it's powdered sugar glory! We'll be taking this to the beach tomorrow!

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