Sheila O'Kelly's Blog

Freelance journalist, sub-editor, and e-novelist

Raspberry-almond cake, quick and easy

with 2 comments


If you keep frozen raspberries in the freezer, this is a really scrumptious and fast cake/pie to put together.

You will need a round springform cake tin of about 20cm (8 inches).

Ingredients

Raspberry cake: I just used the paper case to transport the cake - if you put paper in the tin it's too difficult to spread the mix across the base.

Raspberry cake: I just used the paper case to transport the cake - if you put paper in the tin it's too difficult to spread the mix across the base.

  • 6oz (170g, 1 1/3 cup) self-raising flour
  • 4oz (113g, ½ cup) castor sugar
  • 4oz (113g, ¾ cup) ground almonds
  • 6oz butter (170g, 1 ½ sticks)
  • 1 large free-range egg
  • 10oz raspberries (300g, 2 cups) – frozen are fine

How I do it

Preheat oven to gas mark 5: (moderate, 190C, 375C)

  1. Whizz flour, sugar, almonds and butter to breadcrumb-like texture.
  2. Remove half of mixture from food processor.
  3. Add egg to half left in processor and whiz again to form paste.
  4. Spread paste in springform using the back of a large spoon.
  5. Toss raspberries in a little icing sugar (confectioner’s sugar). Spread fruit over pastry leaving narrow margin around the edges.
  6. Scatter rest of cake mixture over the top.
  7. Bake in centre of oven at gas 5 for 20 mins and gas 4 (180C, 350F) for further 20 mins.
  8. Leave to cool a little in the tin before unmoulding.

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Written by SOKNH

August 24, 2009 at 12:09

Posted in Desserts, Recipes

2 Responses

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  1. Sheila, sounds dee-lish, may try it sometime. Better hot or cold?

    clodagh

    August 24, 2009 at 12:38

    • Hi, Clodagh. I like it warm with vanilla ice-cream.

      sheilaokelly

      August 24, 2009 at 12:52


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