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Monday, June 18, 2012

My Raspberry Cake Recipe

In the scheme of things I am fairly new to baking, but since Christmas I've been making cakes quite regularly.  This is in no small part due to the fantastic River Cottage Cake Handbook, which I can't recommend highly enough.

Now that I've clocked up a few cake miles, I've felt confident enough to adapt recipes to suit what ingredients I've got to hand.  This weekend's creation was Iced Raspberry Cake.
It's very easy, and very delicious, and I share with you the recipe below.

250g frozen (but not defrosted) or fresh raspberries
75g plain flour
100g self raising flour
Pinch of sea salt
87g unsalted butter, cut into small pieces and softened
44g plain, natural yoghurt
175g caster sugar
3 eggs
100g ground almonds
2 tsp vanilla extract

To finish
Glacé icing (250g of icing sugar, 2 tbspns hot water)

I use a 18cm x 22cm silicone cake tin, but you could use a 2 litre loaf tin or a 20cm round tin (greased and line with baking paper if not using silicone)

Preheat the oven to 180˚C.

Measure out the flours and set aside in a bowl with the pinch of salt.  Sift if you want to, but I don't bother!

In a large mixing bowl, using either a wooden spoon or hand-held electric whisk, beat the butter, sugar and yoghurt together until well combined.  Add the eggs, one at a time, adding 1 tbsp of the flour with each, beating thoroughly before adding the next egg.

Fold in the remaining flour, ground almonds and the raspberries.  Add the vanilla extract.

Spoon the mixture into the prepared tin, smoothing over the surface with the back of the spoon.  With my rectangular shaped tin, I find the cake needs about 35 minutes, but if you're using a loaf tin or 20 cm round tin you might need 55 minutes.  Keep an eye on it, and when cooked the centre should spring back when lightly touched with a finger.

Leave the cake to cool in the tin for 10 minutes before turning out and placing on a wire rack to cool completely.

To make the glacé icing, simply add 1 tbspn of the hot water to the icing sugar to start with and then a little at a time, beating until the mixture is smooth and glossy and thick enough to coat the back of the spoon.  When the cake is cool, spread the icing evenly over the surface of the cake.

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