Have I got a treat for you today…..well, actually probably not a treat anymore because this yummy cake has been eaten up already!
Today is all about the Raspberry and Almond Madeira cake. This is serious scrumptiousness on a plate. I made it last week for my friends and it was scoffed with sounds of delight. Here's a photo of my attempt.
Here's the important bit, the recipe. Take note!
Teresa x
INGREDIENTS
- 175g/6oz butter, softened
- 175g/6oz caster sugar
- 1 tsp vanilla extract
- 3 eggs, lightly beaten
- 50g/2oz flaked almonds
- Grated zest of 1 orange
- 100g/4oz plain flour, sifted
- 100g/4oz self-raising flour, sifted
- 2 tbsp milk
- 200g/8oz raspberries, fresh or frozen
- icing sugar, for dusting
METHOD
1. Preheat the oven to 160C/Gas 3/Fan oven 140C. Line a deep 20cm/8in cake tin.
2. Cream the butter and sugar, beat in the vanilla, then gradually beat in the eggs.
3. Set aside a few almonds then crumble the rest. Add them to the mixture along with the orange zest.
4. Fold in both of the sifted flours and the milk to the rest of the mixture.
5. Finally add the raspberries but keep 8 of them aside.
6. Now you are ready to plonk it all in the baking tin. Make sure it is level before placing the remaining
raspberries and almonds on the top to decorate.
7. Place in the oven and bake it for 1 hour and 15 minutes. This gives you ample time to go and sit on
the sofa with your feet up!
8. Once the timer goes off, then place the cake (still in tin) on the side for 10 minutes before removing
and placing on a cooling rack.
9. Whilst waiting for the tea to brew, shake your icing sugar over the top of the cake and it's ready to
eat!
I think my friend Karen's son Joel shows how delicious it was.
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| Apologies for the poor quality pic (taken on iPhone) |
