Seasonal Recipe of the Week
150g butter, softened
150g caster sugar
150g ground almonds
150g self raising flour
1tsp ground Cinnamon
1 egg
225g raspberries
Raspberry sauce
225g raspberries
1tbsp icing sugar
1tsp lemon juice
Place the butter, ground almonds, flour, Cinnamon and egg in a bowl. Beat thoroughly.
Spread half the mixture in a 22cm spring release cake tin. Flatten with a fork. Sprinkle the raspberries over and dot the remaining mixture over the raspberries so that it almost covers the fruit.
Bake in a preheated oven at 180C/350F/ gas 4 for about 45 minutes. Lightly cover with foil if the top is becoming too brown.
Leave in the tin for about 1 hour.
Puree the raspberries, icing sugar and lemon juice and sieve to remove pips.
Remove the cake from the tin, and dust with icing sugar sifted with Cinnamon.
Serve warm with raspberry sauce and whipped cream.
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