I know what you’re thinking, those aren’t raspberries. Well, it seemed that Mr Tesco wanted me to think outside the box yesterday, hence this recipe quickly because Strawberry Almond Cake!
My parents, sister, brother-in-law and niece came to visit yesterday (what a lovely day!), which gave a good excuse to do a spot of baking. Baking can sometimes be a little tricky where my family are concerned as both my mum and sister are coeliacs, or glutards as I like to call them! I know there are plenty of gluten free recipes out there, but they can sometimes taste a little strange or not rise as they should, so this recipe was perfect as it didn’t have to be adapted by swapping out normal flour with GF flour, it was already suitable for coeliacs and extremely tasty for non glutards too. Hurrah!
My friend from work gave me this recipe several months ago – I should just note that I have no idea where this recipe originates from, so apologies if it is yours.
Raspberry Almond Cake
For the cake:
- 6 medium eggs, separated
- 250g caster sugar
- 350g ground almonds
- 1 1/2 tsp baking powder
For the filling:
- 200g raspberry jam (or strawberry jam)
- 200g raspberries (or strawberries – cut into small pieces)
- Icing sugar for dusting
- Preheat the oven to 190C/Gas 5 and butter and line the bases of two 20cm cake tins
- Whisk the egg whites until they are stiff
- In a separate (larger) bowl, whisk the egg yolks and sugar together, making sure the mixture is not too pale and thick
- Gently fold in the whisked egg whites in three goes
- Then, fold in the ground almonds and baking powder, mixing until they are evenly incorporated
- Divide the cake mixture between the tins and give them a couple of taps on the work surface to bring up any large air bubbles
- Bake for 35 minutes until the top feels springy to the touch and the sides are shrinking away from the tin
- Run a knife around the collar of each cake and turn them out to cool on a wire rack, removing the baking paper lining
- Once cool, work the jam in a bowl until it is smooth and then gently stir in the fruit
- Spread the top of one of the cakes with the filling and then use the other cake to sandwich the top
- Dust with icing sugar and serve
My tips to you?
- Serve with clotted cream, or cream fraiche. Or maybe ice cream – we all agreed this might be nice if serving the cake when slightly warm.
- If eating cold, leave the cake a while before serving – it takes on more of the flavour from the filling (the second slice later in the day taught us that!).
- Watch your cooking times – I don’t know if this recipe needs adjusting for a fan oven, but I cooked mine at 190C for only 30mins and it was starting to burn a little around the edges. Next time I think I’d cook at 170C for the advised 35mins.
And there we have it! It really was very easy, so if you’re looking for a recipe for the coeliacs in your life, then give this one a try.
Let me know if you give it a go, I’d love to hear how you get on!