Raspberry Bakewell Cake de Yaz

Raspberry Bakewell Cake de Yaz

Ingredients

  • 140 g ground almond (aka almond flour)
  • 140 g unsalted butter, softened
  • 140 g golden caster sugar (super fine, granulated cane sugar)
  • 140 g self-raising flour
    • 146 g all-purpose flour
    • 4 g sugar
    • 6 g baking powder

Note: I used 156 g home-made self-rising flour (recipe above) rather than 140 g

  • 2 large eggs
  • 1 tsp vanilla extract
  • 250 g raspberries
  • 2 tbsp (15 g) flaked almonds
  • icing sugar, to serve (aka powdered sugar)
Category:

Description

  1. Heat oven to 180C (355 F)/160C fan/gas 4  and base-line and grease a deep 20cm (10″) loose-bottomed cake tin. Cream the butter and sugar.
  2. Mix and sift almond flour and self-rising flour two to three times.
  3. Add eggs, almond flour/self-rising flour mix, and vanilla extract and mix with a hand mixed until well combined.
  4. Spread half the mix over the cake tin and smooth over the top. Scatter the raspberries over, then dollop the remaining cake mixture on top and roughly spread – you might find this easier to do with a small, silicone spatula. Note: the cake mix will have a very dense/thick consistency due to the almond flour. Don’t be tempted to add any liquid to the batter, as the raspberries will release their delicious juices while baking, making the cake perfectly moist.

  1. Scatter with flaked almonds and bake for ~50 mins, or until golden.
  2. Cool, remove from the tin and dust with icing sugar to serve.

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