top of page
ALMOND RASPBERRY CAKE
21CM ROUND SPRING FORM CAKE TIN
INGREDIENTS:
-
125cc MELTED UNSALTED BUTTER OR VEGETABLE OIL (I use half melted butter and half olive oil)
-
3 EGGS
-
100g BROWN SUGAR
-
160g ALMOND MEAL
-
50g FLOUR (any flour, gluten free flour, rice flour or normal flour)
-
PINCH OF SALT
-
½ tbsp BAKING POWDER
-
130g RASPBERRIES (fresh or frozen, plus some for top decoration)
-
SLICED ALMOND FOR DECORATION

METHOD:
-
Preheat oven to 170 degree and prepared cake tin with baking paper
-
If using butter, melt and cool
-
In a medium bowl mix all the dry ingredients
-
In a big bowl beat 3 eggs with brown sugar till fluffy
-
Add melted butter or oil and mix till combine
-
Mixed dry ingredients in a seperate bowl and the add them to previous bowl and mix till combine.
-
Add raspberries and mix.
-
Pour the batter in the cake tin and decorate the top with some raspberries and sliced almond.
-
Bake it 170 degree with a fan setting for about 45 minuets.

bottom of page