.jpg?resize=980%2C980&format=auto)
This recipe first appeared in Food magazine issue 72.
Follow Food on Facebook, Instagram and sign up to their e-newsletter.
Ingredients
Icing
Method
1.Preheat the oven to 180°C. Grease and line a 23cm baking pan with baking paper. Cream the butter and sugar together with an electric beater until the mixture is light and creamy. Add the eggs one at a time and beat well between each addition.
2.Sift in the flour and baking powder. Add the almonds, milk and zest and stir until the mixture is well combined. Gently stir through the chocolate and raspberries.
3.Pour the mixture into the prepared pan. Bake the cake in the centre of the preheated oven for 40 minutes. Remove the cake from the oven and set it aside to cool in the pan.
4.Cut the cake through the centre and remove the top. Spread the cream over the base and scatter over a few of the fresh raspberries. Replace the top of the cake.
5.To make the icing, beat the cream cheese, butter and vanilla essence together until the mixture is smooth. Slowly add the icing sugar and continue to beat until the icing is velvety. Ice the cake and decorate it with the fresh raspberries. Store the cake in the fridge. It will keep for a few days.
BONUS Elizabeth Arden gift
Subscribe & receive a powder blush from Elizabeth Arden
