Always a winning combination these two and in this recipe they make a moist,rich cake good enough to eat as dessert but delicious for a tea time treat too. You can use frozen raspberries but they are just coming into season so why would you. Ground hazelnuts are a good replacement for the ground almonds - just don't use flaked almonds on the top - leave as it is, or sprinkle a few chopped roasted hazelnuts on the top instead.
Raspberry and Chocolate Cake
150 g butter softened
150 g castor sugar
2 large eggs
150 g SR flour
150 g ground almonds
50 g whole milk - but I have used semi skimmed with no observable difference
Plus 150 g raspberries
135 g approx or one packet plain choc chips
A good handful of flaked almonds
Beat the butter and sugar till white and fluffy, using a machine if you have one or a wooden spoon and elbow grease if not.
Beat in each egg with a pinch of the flour.
Beat in the milk - this makes the mixture look frightenly wet but don't worry.
Now stir in the flour and ground almonds slowly.
Lastly add the fruit and choc chips. The raspberries may break up if they are very ripe.
Sprinkle the top with the flaked nuts.
Put carefully into a lined 20cm round tin and bake No 4 or equivalent for 50-60 mins.
Cool in the tin and eat cold, dusted with icing sugar for finish.
Raspberry and Chocolate Cake
150 g butter softened
150 g castor sugar
2 large eggs
150 g SR flour
150 g ground almonds
50 g whole milk - but I have used semi skimmed with no observable difference
Plus 150 g raspberries
135 g approx or one packet plain choc chips
A good handful of flaked almonds
Beat the butter and sugar till white and fluffy, using a machine if you have one or a wooden spoon and elbow grease if not.
Beat in each egg with a pinch of the flour.
Beat in the milk - this makes the mixture look frightenly wet but don't worry.
Now stir in the flour and ground almonds slowly.
Lastly add the fruit and choc chips. The raspberries may break up if they are very ripe.
Sprinkle the top with the flaked nuts.
Put carefully into a lined 20cm round tin and bake No 4 or equivalent for 50-60 mins.
Cool in the tin and eat cold, dusted with icing sugar for finish.
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