The divine combination of raspberries and almonds makes for a gorgeous fruity cake.
Serves: 8-10
Preparation Time: 10 minutes
Cooking Time: 45-50 minutes
What You’ll Need:
- 175g polyunsaturated spread
- 175g Tate & Lyle Sugar
- 2 large eggs
- 1 tsp grated orange zest
- 175g self–raising flour
- 100g ground almonds
- Few drops vanilla extract
- 225g raspberries
- 2 tbsp flaked almonds
- Tate & Lyle Icing Sugar, for dusting
What To Do:
- Pre-heat the oven to 180°C/Fan160°C/Gas mark 4. Grease a 20Cm (8”) loose-bottomed cake tin and line the base with parchment paper.
- Put the spread, 175g Tate & Lyle Caster Sugar, eggs, orange zest and flour into a large bowl with the ground almonds and vanilla extract. Using an electric mixer, beat together until smooth and creamy. With a rubber spatula gently fold in the raspberries.
- Turn into the tin and carefully level. Scatter over the flaked almonds and bake for 45-50 minutes. Test with a skewer, if it comes out clean then remove from the oven. Leave the cake to cool for 20 minutes before removing from the tin.
- Dust with Tate & Lyle Icing Sugar before serving.
Tip:
Butter can be used if preferred, but it must be very soft to use it in this method.
Try 2 chopped peaches or 175g blueberries in this recipe for a change.