Trying to bring some sunshine with summer berries
Some of you may know from my ramblings on my Facebook page yesterday that I had a bit of a disaster with this cake first time around! My husband John is following a grain free diet, so I decided to make this cake entirely with ground almonds, rather than adding some flour as well. Big mistake. The finished cake looked beautiful in the tin, looked perfectly baked on the top, however fell apart in a soggy mess when I removed the tin Scientifically, the added flour gives the cake structure due to the gluten it contains and absorbs the moisture from the wet ingredients, something that the almonds cannot do on their own. The addition of some ground almonds gives great flavour though and keeps the finished cake really moist.
The base of this cake is studded with fresh raspberries (so beautiful in season at the moment) and white chocolate chips. The sweetness of the white chocolate chips goes perfectly with the almonds and the addition of lemon zest complements the raspberries. I love making loaf cakes, they are so easy and keep beautifully. Despite not eating grains at the moment, John has already eaten most of this. This cake is worth cheating for
- 150g (2/3 cup) unsalted butter
- 150g (3/4 cup) caster sugar (superfine sugar)
- 2 eggs
- Zest of 1 lemon
- 50ml (1/5 cup) milk
- 200g (1 and 3/4 cups) self-raising flour (or plain flour with 2 tsp baking powder)
- 100g (1 and 3/4 cups) ground almonds
- 100g (1/2 cup) white chocolate chips
- 150g (1 cup) fresh raspberries
- Flaked almonds for sprinkling
- 1. Preheat the oven to Gas 4/180C and line a 2lb loaf tin with baking paper. Cream the butter and sugar together for a few minutes, until light and fluffy.
- 2. Beat in the eggs (1 at a time) and the milk with a small amount of flour to stop the mixture curdling (if it does curdle though, don't worry!) Fold in the flour, ground almonds, lemon zest and chocolate chips. Lastly, fold in the raspberries carefully, trying not to break them up too much. Save some raspberries to press into the top.
- 3. Spoon the batter into the prepared tin and press the reserved raspberries into the top, then sprinkle with the flaked almonds. Bake for 50-60 minutes, until an inserted skewer into the middle of the cake comes out clean.
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