Okay, gather around. This has to be the simplest and tastiest cake I have ever made. I love cooking but baking not so much and as I do enjoy to eat a nice cake with my coffee as do my husband and friends, I am always on the lookout for simple stunners and this cake definitely fits the bill.
So here we go, I do encourage you to give this recipe a go because from where we start to the finished result, you will not believe the simplicity.
Simple Almond & Raspberry Cake
140gm softened Butter
140gm SR Flour
140gm Caster Sugar
140gm Almond Meal
1 tspn Vanilla Extract
225gm fresh or frozen (thawed) Raspberries
A handful of flaked Almonds to decorate
Icing Sugar to dust
Preheat your oven to 180 deg C and grease and line the base of a 20cm springform cake tin.
Put all the ingredients except the raspberries and flaked almonds in a food processor and process until you have a smooth, very thick batter. Do not be deterred by the thickness of the batter. In fact when you see all the ingredients in the food processor bowl you will think there is nowhere near enough wet ingredients and as you begin to process you will think you are making a dough rather than a cake batter but keep processing and the thick batter will appear.
Spread half of the batter in the base of the cake tin and then spread the raspberries over the top and then cover them with the other half of the batter. Scatter the flaked almonds over the top and into the oven to bake for 45 – 50 minutes.
Allow to cool in the tin before removing and dusting the surface with icing sugar.
This is such a versatile recipe as you can use just about any fruit or combination of fruit you want and, in the absence of fresh or frozen fruit, you can always use your favourite jam.
Please try and please enjoy – you won’t be disappointed!