My last post was quite healthy so I thought it’s time for something a bit more naughty again!
I had seen this receipe for an almond and raspberry cake at the beginning of the summer and was worried I had missed the raspberry season now but luckily I was wrong. The supermarket here in London still had lots of local raspberries on the shelf, so I brought some back and whipped up this little beauty of a cake here.
It’s quickly baked but needs to fully cool down before the white chocolate cream goes on top.
The cake will probably go just as well with blackberries if you prefer them to raspberries.
- 110g unsalted butter, softened
- 120g sugar
- 3 eggs
- 50g self-raising flour
- 80g ground almonds
- 300g raspberries
- 45g white chocolate
- 110ml double cream
- 20g icing sugar
Grease and line an 18cm round tin and preheat the oven to gas mark 4.
Wash the raspberries and let them dry in between paper towels.
Cream the softened butter and sugar with an electric whisk until pale and fluffy. Add one egg at a time, whisking after each egg so they get mixed under evenly and the mix won’t curdle.
Add the flour and almonds and briefly whisk them under. Gently fold 150g of the raspberries in the mixture, taking care not to break them.
Tip the mix in the prepared tin and bake it in the oven for about 30 minutes until a skewer inserted in the middle comes out clean. Then let the cake cool down completely, first in the tin and then in a wire rack.
For the white chocolate cream, melt the white chocolate in bain-marie or a metallic bowl over hot water. Pour and scrape the melted chocolate into another bowl, add the cream and icing sugar and, using an electric whisk, whip everything up until soft peaks form.
Spread the cream on the centre of the cake and top with the rest of the raspberries. Serve yourself a slice and go ‘hmmmm…’