made some raspberry cake this week, yum! if anyone is interested i've included the recipe
before it went in the oven
Raspberry Cake
100g - Plain flour
160g - Almond meal
2 cups - Icing sugar
180g - Butter, melted
6 Egg whites, lightly beaten
2 teaspoons - Vanilla extract
1.5 cup - Frozen or fresh raspberries
Extra raspberries and whipped cream, to serve
160g - Almond meal
2 cups - Icing sugar
180g - Butter, melted
6 Egg whites, lightly beaten
2 teaspoons - Vanilla extract
1.5 cup - Frozen or fresh raspberries
Extra raspberries and whipped cream, to serve
Method
Preheat oven to 160 C
Combine flour, almond meal, icing sugar, butter, egg whites and vanilla in a bowl and mix until smooth. Fold half the berries through and spoon into a greased 18cm round cake tin that has been lined with non-stick baking paper. Sprinkle the remaining berries on top of the mixture and bake for 1 hour or until cooked when tested with a skewer.
Serve the cake warm with whipped cream with extra raspberries folded through.
Combine flour, almond meal, icing sugar, butter, egg whites and vanilla in a bowl and mix until smooth. Fold half the berries through and spoon into a greased 18cm round cake tin that has been lined with non-stick baking paper. Sprinkle the remaining berries on top of the mixture and bake for 1 hour or until cooked when tested with a skewer.
Serve the cake warm with whipped cream with extra raspberries folded through.
