December 13, 2012


175 g soft butter001 copy
175 g caster sugar
3 eggs
50 g flaked almonds
grated 1 orange zest
200 g plain flour
1 tbsp. baking powder
2 tbsp. milk
200 g raspberries

icing sugar for dusting

1. Preheat the oven 160 degrees C. Line 20 cm deep tin.

2. Cream butter and sugar, add eggs.

3. Set aside a bit of almond flakes for the top. Crumble the rest and mix in the batter together with the orange zest. Fold in flour, baking powder, milk. The fold in almost all raspberries.

4. Pour the mixture in the tin, sprinkle over the rest of the raspberries and almonds. Bake for 1h 15 min. Leave to rest for 10 min in the tin, then cool for another hour.

5. Dust with icing sugar before serving.


P.S. This is my “nothing in the fridge” cake. If I am lazy and I want something tasty, I make this one. It is buttery and nice.

Enjoy, K.

recipe from GoodFood 101 Cakes&Bakes


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