Recipe forcherry raspberry almondcake

Cherry aspberryAlmond Cake

Thissimple cakeissimplydivine falltherecipes we’vecreated forthe caf , only this one scored withall ourtasters. oucould usejust onefruit, butwethink thesharpcombination of cherryandraspberrycontrasts wonderfullywiththesweetalmond sponge. ou 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 cm springformtin.Preheattheoven to C(fan)/ C(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 fro enfruit, 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 minutes the exacttimewill depend on howfro enyourfruit is. oumay 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 caf ,which wonthe DP NorfolkFood Drink BestBaking Award.Thecaf isopenMon Sat from amto pm.

www.pennoyers.org.uk 01379676660

ThePennoyerCentre, Station Road,PulhamStMary, Norfolk,IP214QT