Wednesday, July 2, 2008

Raspberry Almond Cake





Prep: 15 min
Bake: 30min
Serves: 6







Ingredients:
  • 200 g fresh raspberries
  • 30g soft brown sugar
  • 250g plain flour
  • 1/2 tsp baking powder
  • 1/4 tsp bicarbonate of soda
  • 1/8 tsp salt
  • 125g caster sugar
  • 200ml sour cream
  • 100g Butter (melted and cooled)
  • 1 tsp vanilla essence
  • 100g lightly beaten egg
  • 60 g sliced almonds
  • 80g sifted icing sugar
  • 1 tsp milk
  • 1/4 tsp vanilla essense
Method
  • Preheat oven 180 degrees Celsius
  • Grease a 20cm/8inch round cake pan or loaf tin with butter
  • combine raspberries and brown sugar in a bowl. Set aside
  • In a large bowl, sift flour, bicarbonate of soda, baking powder and salt. Add the caster sugar and combine well.
  • Combine sour cream, butter, vanilla essence and egg with a whisk but do not beat vigorously and add to flour mixture. Stir until just moist
  • Spoon 2/3 of the batter into the prepared pan. Spread raspberry mixture evenly over the batter. Spoon remaining batter over raspberry mixture. Sprinkle with almond
  • Bake for 30 minutes or until a skewer inserted in center comes out clean. Leave to cool for 10 minutes on a wire rack.

Optional:
  • Combine icing sugar, milk and 1/4 teaspoon vanilla essence. Stir well. Drizzle glaze over cake. Serve warm or at room temperature.

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