Raspberry and Almond Cake

Hello!

I love to bake!!! For the first recipe on my blog I decided to make a Raspberry Almond Cake. I had never tasted this cake before but I love raspberries and almond so I thought why not?!

I searched the internet for inspiration and in the end I mixed a few different recipes to get the cake I wanted. I used fresh raspberries because they were “2 for €3” in my local supermarket. But I would have used frozen if that’s all I had at hand. The only problem with frozen is due to the extra moisture the  cake could take a little longer in the oven, so keep that in mind!

This cake is a basic all in one sponge. It is incredibly simple, all you do is put all the ingredients apart from the raspberries in a bowl or food processor and mix for a minute or until combined.

 It really is that simple! 

Then all you do is line an 8/9 inch springform tin with grease proof paper and add half the sponge mixture, cover with raspberries followed by the rest of the sponge.

I will admit this makes a big cake so it does take anywhere from a hour to an hour and a half to cook. But it is so worth it! The cake is kept moist from the almond and the juices from the raspberries.

This cake is perfect with a cup of tea or served hot out of the oven with whipped cream or ice-cream.

Ingredients

280g butter, melted

280g caster sugar

180g ground almonds

4 large eggs

1 tbsp almond essence, (optional)

360g self raising flour, sieved

100ml milk

250g fresh/frozen raspberries

2 tbsp flaked almonds

    

            Preheat the oven to 170˚c (fan oven) 180˚c (conventional) or gas mark 4. Line the tin with grease proof paper.

2    Place all the ingredients apart from the raspberries  and the flaked almonds in a mixing bowl or food processor and mix for one minute or until the  mixture comes together

    

            Place half of the sponge in the tin and spread it around the tin to form an even layer.  Pour the raspberries on top of the sponge and top with the rest of the sponge mixture.

      Put the cake in the preheated oven for an hour to an hour and half. Test if the cake is cooked by placing in a clean skewer or toothpick in the center of the cake, if it comes out clean the cake is cooked

      Place the cake on a wire rack to cool or eat hot out of the oven.

    

      Enjoy 

         Jess

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