Cakeology tested out a delicious new recipe today, thanks to Sainsburys. The recipe is available on line or in store.... or I have reproduced it below, so get cracking!

 

FRESH RASPBERRY AND ALMOND CAKE.

110g unsalted butter, softened

120g caster sugar

3 med free range eggs

50g self raising flour

80g ground almonds

2 x 150g punnets fresh raspberries

 

And, for the icing.

60g white chocolate, broken into pieces

150mls double cream

30g icing sugar

30g toasted flaked almonds

 

 

Preheat oven to 180C or 160C fan. Grease and line the base of an 18cm cake tin.

Cream butter and sugar. Add eggs one at a time and beat well.

Fold in sifted flour and ground almonds, then 1 punnet of fresh raspberries.

Tip mixture into prepared tin and bake 30mins or until a skewer comes out clean.

Turn out onto a wire rack and leave to cool.

Meanwhile, microwave the chocolate gently untl melted, then whip with the cream and icing sugar.

Spread onto top of cake, cover with the other punnet of fresh raspberries, and sprinkle with flaked almonds.

 

THEN EAT! and tell us at Cakeology how delicious it was.