Name: Raspberry and almond cake
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 8
Ingredients: 1/3 cup (25g) flaked almonds; 250 gram butter, at room temperature; 2 cup (440g) caster sugar; 6 eggs; 1 cup (150g) plain flour, sifted; 1/2 cup (75g) self-raising flour, sifted; 1 cup (120g) almond meal; 2/3 cup (160g) sour cream; 300 gram packet frozen raspberries; icing sugar, to dust; fresh raspberries, to serve

Raspberry and almond cake

Serves 8

Prep

20M

Cook

1H 30M

Total

1H 50M

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Ingredients

1/3 cup (25g) flaked almonds

250 gram butter, at room temperature

2 cup (440g) caster sugar

6 eggs

1 cup (150g) plain flour, sifted

1/2 cup (75g) self-raising flour, sifted

1 cup (120g) almond meal

2/3 cup (160g) sour cream

300 gram packet frozen raspberries

icing sugar, to dust

fresh raspberries, to serve

Method

1.Preheat oven to 180°C/160°C fan-forced. Lightly grease a 24cm springform pan. Line base and sides with baking paper. Sprinkle half of flaked almonds over base.

2.Using an electric mixer, cream butter and sugar until light and fluffy. Add eggs one at a time. beating well after each addition. Fold in flours, almond meal, sour cream and raspberries. Pour into prepared pan and sprinkle with remaining almonds.

3.Bake for 1 1/2 hours, until a skewer inserted comes out clean. Cool in pan. Dust with icing sugar and serve with raspberries.

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