Monday, 6 August 2012

Raspberry Orange Almond Cake

Some recipes come to you in a flash. And sometimes they really work. This evening, as the bath was running, I got the idea for this cake. It took me the time it took to run the bath to rustle this cake together and get it in the oven, so I could soak as it cooked. I took some quick snaps of it but I didn't expect it to be anything special, and certainly not blog-worthy. We munched slices with dollops of creme fraiche and after a few bites we realised it was a winner. Essentially, if this Strawberry Cake spent a passionate night with this Lemon and Almond Loaf, the unplanned but happy result would be this dessert. Now there's an image that will haunt my dreams. As with a lot of my recipes, it won't win any beauty contests but it's flippin' good, if I do say so myself. Also, it's really easy to whip up. 


This unassuming little cake packs some serious flavour, and it leans towards almost the texture of a pudding. It's very moist because of the almonds but surprisingly light. It's a sweet batter but the puddles of tart raspberries and fragrant hit of orange zest keep it from being sickly. The sugar on top is optional, but it helps gives the top a bit of a crunch which is a nice contrast to the super soft fruity sponge. Like with the Strawberry Cake the fruit sinks into the batter and using frozen berries helps them to keep their shape rather than dissolving. Not muchos pretty, but muchos tasty. 


This one's going in the book. 

Raspberry Orange Almond Cake

Weigh three large eggs, still in their shells. Whatever they weigh, use this as your measurement for the butter, sugar and almond/flour combination. My eggs weighed in at 155g, so my recipe is as follows (obviously, yours will be different depending on your egg weight)

3 large eggs
155g butter, at room temp
155g caster sugar + 2 tbsp for dusting top of cake
155g ground almonds and self raising flour mixed together (two thirds ground almonds, one third flour)
1 tsp vanilla extract
Zest of 2 oranges
Large handful of frozen raspberries (frozen hold their shape better, but you can use unfrozen) 
Pinch salt

Preheat oven to 200C. Cream butter and sugar with a hand mixer. Add eggs one by one. Add zest and vanilla extract. Add ground almonds and flour. Beat until just combined. Pour into lined baking tin. Place raspberries over the top of the batter. Sprinkle the top with 2 tbsp caster sugar. Bake for 25-30 mins, until a skewer comes out clean. Cool in the pan for 10/15 mins then turn on to a rack. Serve with creme fraiche or vanilla ice cream. Nom.


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10 comments:

  1. I can't begin to tell you how much I adore almond cake! I've never tried one with orange and raspberries all studded in it. Looks so delicious and beautiful! Great thinking!

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    1. Thanks! Let me know if you give it a try.

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  2. I'm a big fan of lemon and raspberry cakes so I love your new orange and raspberry creation.

    And I couldn't agree more about unassuming cakes packing serious flavour punch. I'll take the unassuming looking cake every time over a fancy pants cake that tastes really ordinary.

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    1. Thankyou! My cakes rarely look pretty... but what they lack in looks they make up in tastiness I hope. Love your website, it makes me drool...

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  3. I love the fact you use the weighing of the eggs method, its a classic that too few people I meet these days know about! But even apart from that your recipe alone looks absolutely beautiful :) Sure it tastes divine!

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    1. My mum taught me the egg weighing method - it really works doesn't it! Thanks for stopping by. Love your blog - I am also an expert procrastobaker...

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  4. Just wanted to say thanks for the fabulous recipe - I've cooked it at least a dozen times since I found you. Loving the egg measuring thing. Does it always work (like with other wet and dry ingredients)?

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    1. I'm so pleased! I use the egg weight method a lot, it makes a foolproof simple sponge.

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  6. love this cake recipe. One of may favorites. Delcious.

    Simon

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