This is not just cake – this is an almondy and raspberry flavoured cake of wonder…
I know, I know I don’t have an oven do I? It’s coming up to my 5th year without one and it’s no secret that I’ve been going stir crazy without one, so when John Lewis asked if I’d like to review a Samsung microwave combi oven I leapt at the chance – it’s been a week of epic baking here- full review to follow shortly when I have finished putting it through it’s paces. For now though back to the cake, and what a cake it was. Just baking this beauty fills your home with the most glorious almondy bakewell aroma, here’s the recipe…
100g ground almonds
100g butter , softened
100g golden caster sugar
100g self-raising flour
1 tsp vanilla extract
Punnet of raspberries
2 tbsp flaked almonds
Heat your combi-microwave oven oven to 180C and grease a deep 20cm loose-bottomed cake tin.
Add the ground almonds, butter, sugar, flour, eggs and vanilla extract to a food processor and blitz until well combined.
Spread half the mix in the cake tin and smooth over the top.
Add a layer of raspberries, using them all up…
…then add the remaining cake mixture on top and even it out. Scatter with flaked almonds and bake for 50 minutes until golden.
Cool, remove from the tin and serve. Delicious warm with cream and dusted with icing sugar (also rather tasty cold the next morning!)
This recipe is from the BBC Good Food website, I’ve adjusted the quantities to make it more affordable to bake after I discovered that ground almonds come in 100g and 400g bags at my local supermarket and I’ve adjusted the recipe for microwave baking. Original recipe and quantities can be found here.