Berry and almond cake
- 2/3 cup (100g) plain flour
- 100g ground almonds
- 1 1/3 cups (300g) caster sugar
- 1 tsp vanilla extract
- 8 eggwhites
- 150g butter, melted, cooled
- 120g punnet raspberries
- 150g punnet blueberries
- 50g flaked almonds
- Icing sugar, optional, for dusting
- Preheat oven to 200°C. Place flour, ground almonds, sugar and vanilla in a large bowl and mix well to combine. Using an electric mixer, beat eggwhites and a pinch of salt in a large bowl until stiff peaks form. Fold eggwhites into almond mixture then gently stir in butter.
- Grease and line a 20 x 30cm slice tin. Spoon cake mixture into prepared tin. Scatter with combined berries, followed by flaked almonds. Bake for 40 minutes or until a skewer inserted into the centre comes out clean. Cool and transport in tin. Dust with icing sugar just before serving. Cake is best made on day of eating.
- Hint: You could make this cake using 270g mixed frozen berries.
- Variation: For an apple, cinnamon and walnut cake, follow the recipe but omit berries and flaked almonds. Peel and core 1 golden delicious apple then cut into thin slices. Place over cake batter then sprinkle with a little caster sugar, ground cinnamon and 2 tbs chopped walnuts.
No comments:
Post a Comment