Recipe forcherry raspberry almondcake

CherryRaspberryAlmond Cake

Thissimple cakeissimplydivine! Ofalltherecipes we’vecreated forthe café, only this one scored100%withall ourtasters. Youcould usejust onefruit, butwethink thesharpcombination of cherryandraspberrycontrasts wonderfullywiththesweetalmond sponge.You canuse gluten-freeself-raising flourifyou want; mostamarettiaregluten-free.

Serves10-12

457cals/46gcarbs

INGREDIENTS

Cake:

225gbutter, softened 225g castersugar 4eggs 175gself-raisingflour 125g groundalmonds 3-4drops almond extract 175g amaretti biscuits 125g frozen raspberries 125g frozen pittedcherries Agoodhandful (about75g) flaked almonds

To serve:

Clotted creamor crème fraiche Fresh raspberriesor pitted cherries

METHOD

1. Grease andlinea 23cm springformtin.Preheattheoven to 140ºC(fan)/160ºC(regular). Putthebutter,sugar,eggs,flour, ground almondsandalmond extractinalarge bowl andbeat withan electric whiskuntil everythingiscombined.

2. Spread halfthemixture across thebaseofthelinedtin,then crumble halftheamaretti biscuits over thetop.Dotwith halfthe frozenfruit, ensuring raspberries andcherriesaremixed.

3. Topwiththeremainingbatter, dolloping on spoonfuls.Spread as evenly aspossible.Add the remaining crumbledbiscuitsand fruit,then scatter thickly with flakedalmonds.

4. Bakeinthe oven forabout 75 minutes –the exacttimewill depend on howfrozenyourfruit is. Youmay need to coverthe top loosely with foil/parchmentif it’s getting toobrown. Askewer should come outclean when it’scooked. 5. Cool inthetin,thendecant andserve as itis,orwith fruitand cream, fora deliciousdessert.The cakewill keep foruptofourdays inanairtightcontainer.

Tip:

Don’tbother to defrostthefruit, theyworkfine fromfrozen!

ThePennoyerCentre’s volunteer BakeForcemakedeliciouscakes for saleinthe café,which wonthe EDP NorfolkFood &Drink“BestBaking” Award.ThecaféisopenMon-Sat from 10amto3pm.

www.pennoyers.org.uk 01379676660

ThePennoyerCentre, Station Road,PulhamStMary, Norfolk,IP214QT