|Why triple almond? Ground almonds, almond extract and flaked almonds|
It's an all in one cake mix, which means less time spent in the kitchen if you have limited time on your hands, and it's a wonderful cake-cum-dessert. For dessert pop a slice into the microwave on a low setting to heat through.
The cake is also delicious dusted with icing sugar and served with either a dollop of cream or creme fraiche.
|We liked the cake with a dusting of icing sugar|
115g self-raising flour
½ tsp baking powder
2 large eggs beaten
115g softened butter
115g caster sugar
1tsp almond extract
40g ground almonds
175g fresh raspberries
2 tbsp flaked almonds
You will need: 20cm base lined round cake tin, greased with butter and floured.
1. Preheat the oven to 150ºC Fan.
2. Sift the flour and baking powder into a large mixing bowl, add the beaten eggs, almond extract, butter and sugar. Beat together with an electric whisk for 2 minutes. Fold in the ground almonds.
3. Dollop the cake batter into the tin. Level the mixture, scatter over the raspberries and flaked almonds.
|All it needs now is a scattering of flaked almonds|
5. The cake can be cut into slices and frozen.