Wednesday, 26 September 2012

Raspberry Bakewell Cake

Recipe from Poires au Chocolat

Raspberry Bakewell Cake

For the Cake
100g butter
40g light brown sugar
70g caster sugar
2 eggs
100g plain flour
20g ground almonds
1tsp baking powder
½ tsp almond extract
To assemble
3tbsp raspberry jam
raspberries, halved
200ml double cream
1tsp almond extract

additional raspberries
flaked almonds
icing sugar

1. Preheat the oven to 170C/325F/mark 3 and butter and flour two 5-inch cake pans.

2. Cream together the butter and sugars until pale and fluffy. Beat in the eggs, then sift in the flour, almonds and baking powder and mix well. Add in the almond extract.

3. Pour the batter into the cake pans and bake for 20-25 minutes or until a toothpick inserted into the centre of the cakes comes away clean. Leave to cool before removing from the tins and slicing into layers.

5. Sandwich the layers together with the raspberry jam and raspberry halves.

6. Whip the cream until it holds soft peaks. Mix in the almond extract and, once it holds firm peaks, spread the cream over the cake. Top with the additional raspberries and flaked almonds and dust with icing sugar.

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