Raspberry and Almond Cake

Everyone loves a cake that goes well with a cup of tea, this is the perfect cross between a buttery cake that you have in your kitchen on a Sunday afternoon and a patisserie bakery afternoon tea special. The combination of raspberries and almonds creates a beautiful marriage of texture and moisture, providing richness and harmonious taste. The raspberries have their own juice and the almonds contain natural oils, and as the the almonds are ground they add a fine nutty taste that spreads throughout the cake and the raspberries contain themselves yet give you an outburst of flavor when bitten into. This cake is satisfying fulfilling in your need for luxury, and yet there are only a few more additional steps within the recipe from that you may find in a basic vanilla cake.

Ingredients:
100 grams of butter
120 grams sugar
3 room temperature eggs
50 grams self raising flour
80 grams ground almonds
120 grams of raspberries
1 vanilla pod (optional)


Method:
Firstly, preheat your oven 180 degrees (160 degrees if its a fan or gas mark 4). After that grease a 9 inch/18cm cake tin (all though it is not essential for you to do this but I find it easier if you line the bottom with grease proof paper).

Beat the butter, the seeds of the vanilla pod and sugar together until you get a fuffy texture and then add your eggs one at time.

In a separate bowl mix your flour and almonds together then fold into the cake mixture. Finally, gently fold in your raspberries.

Pour your mixture Into your tin and place into the oven to bake for 30 minutes immediately.

This cake is my family's favourite, I made it for my brother and his wife on their first morning as man and wife. Its easy to fall in love with this cake. 

Love Mademoiselle De Baker x