Friday, 20 January 2012

Flour-less Raspberry & Vanilla Cake

Created for my younger sisters birthday then refined for my elder sisters a couple of weeks later this is the first cake recipe I have made up from scratch and I am quite proud of the results. Light and moist this cake has gone down very well on both occasions and would also work very well as a dessert cake with a drizzle of cream or some nice ice cream. 

7 large organic free range eggs
10oz Ground Almonds
8oz Caster Sugar
1tsp good vanilla essence
1tsp baking powder
300g Raspberries
125g Melted butter

Separate the eggs and beat the whites into soft peaks. Add the almonds, caster sugar, vanilla, egg yolks, melted butter and baking powder and fold into the egg whites. Fold in 2/3 of the raspberries and pour the mixture into a large, greased and lined cake tin. Lightly place the remaining raspberries onto the top of the cake mixture. Bake at gas mark 3-4 (160 degrees/ 150 degrees with a fan assisted oven) for 40 minutes or until the cake is golden brown on top and is cooked through when tested with a skewer. When cooked allow to cool in the tin before removing and dusting with icing sugar. For a grand birthday cake divide the mixture between two smaller tins and sandwich together and ice using a white chocolate ganache.

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