Raspberry and almond cake is a delicious dessert that is popular in England. It typically consists of a moist almond sponge cake that is studded with fresh raspberries and sometimes topped with a sweet glaze or icing.
To make the cake, you will need ground almonds, flour, sugar, eggs, butter, baking powder, vanilla extract, and fresh raspberries.
Here's a simple recipe for Raspberry and Almond Cake:
Ingredients:
- 125g unsalted butter, softened
- 125g caster sugar
- 2 large eggs
- 1 tsp vanilla extract
- 100g ground almonds
- 100g self-raising flour
- 1 tsp baking powder
- 150g fresh raspberries
Instructions:
Preheat your oven to 180°C/160°C fan/gas mark 4. Grease and line a 20cm cake tin.
Cream the softened butter and caster sugar together in a mixing bowl until pale and fluffy.
Beat in the eggs each in turn, then mix in the vanilla concentrate.
In a separate bowl, mix together the ground almonds, self-raising flour, and baking powder.
Fold the dry ingredients into the butter and sugar mixture until just combined.
Gently stir in the fresh raspberries, being careful not to break them up too much.
Spoon the combination into the pre-arranged cake tin and level the surface.
Heat for 35-40 minutes, or until the cake is brilliant brown and a stick embedded into the middle tells the truth.
Permit the cake to cool in the tin for 10 minutes, then, at that point, move to a wire rack to totally cool.
Serve the Raspberry and Almond Cake as is, or with a dollop of whipped cream or a dusting of icing sugar on top.
Enjoy your delicious Raspberry and Almond Cake!
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