CAKE RECIPE
Cherry Raspberry Almond Cake
This simple cake is simply divine! Of all the recipes we’ve created for the café, only this one scored 100% with all our tasters. You could use just one fruit, but we think the sharp combination of cherry and raspberry contrasts wonderfully with the sweet almond sponge. You can use gluten-free self-raising flour if you want; most amaretti are gluten-free. Serves 10-12 457 cals/46g carbs
Tip: Don’t bother to defrost the fruit, they work fine from frozen!
INGREDIENTS Cake: 225g butter, softened 225g caster sugar 4 eggs 175g self-raising flour 125g ground almonds 3-4 drops almond extract 175g amaretti biscuits 125g frozen raspberries 125g frozen pitted cherries A good handful (about 75g) flaked almonds To serve: Clotted cream or crème fraiche Fresh raspberries or pitted cherries
METHOD 1. Grease and line a 23cm springform tin. Preheat the oven to 140ºC (fan)/160ºC (regular). Put the butter, sugar, eggs, flour, ground almonds and almond extract in a large bowl and beat with an electric whisk until everything is combined. 2. Spread half the mixture across the base of the lined tin, then crumble half the amaretti biscuits over the top. Dot with half the
frozen fruit, ensuring raspberries and cherries are mixed. 3. Top with the remaining batter, dolloping on spoonfuls. Spread as evenly as possible. A dd the remaining crumbled biscuits and fruit, then scatter thickly with flaked almonds. 4. Bake in the oven for about 75 minutes – the exact time will depend on how frozen your fruit is. You may need to cover the top loosely with foil/parchment if it’s getting too brown. A skewer should come out clean when it’s cooked.
5. Cool in the tin, then decant and serve as it is, or with fruit and cream, for a delicious dessert. The cake will keep for up to four days in an airtight container. The Pennoyer Centre’s volunteer BakeForce make delicious cakes for sale in the café, which won the EDP Norfolk Food & Drink “Best Baking” Award. The café is open Mon-Sat from 10am to 3pm. www.pennoyers.org.uk 01379 676660 The Pennoyer Centre, Station Road, Pulham St Mary, Norfolk, IP21 4QT 21
