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ALMOND RASPBERRY CAKE

21CM ROUND SPRING FORM CAKE TIN

INGREDIENTS: 

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  • 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

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METHOD:​
 

  1. Preheat oven to 170 degree and prepared cake tin with baking paper
     

  2. If using butter, melt and cool
     

  3. In a medium bowl mix all the dry ingredients
     

  4. In a big bowl beat 3 eggs with brown sugar till fluffy
     

  5. Add melted butter or oil  and mix till combine
     

  6. Mixed dry ingredients in a seperate bowl and the add them to previous bowl and mix till combine.
     

  7. Add raspberries and mix.
     

  8. Pour the batter in the cake tin and decorate the top with some raspberries and sliced almond.
     

  9. Bake it 170 degree with a fan setting for about 45 minuets.

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