Raspberry and Almond Cake

Shona’s last offering before heading overseas to start the Northern Branch of Cake Club in Scotland was a fine raspberry and almond cake. This gluten free beast looks healthy if you half close your eyes and glance over your shoulder at it, but to our great relief tasted every bit as unhealthy as a double chocolate brownie, only with more fruit. It’s a treasure, just like Shona.

Raspberry & Almond Cake from the Harbour Kitchen
serves 10-12 people

3 cups icing sugar
1 cup rice flour
2 cups ground almonds
350g melted butter
2tbsp vanilla
12 egg whites
1 1/2 cups raspberries
50g slivered almonds

Preheat oven to 180C

Sift icing sugar and flour together with ground almonds
Melt butter and add vanilla
Beat egg whites until stiff
Fold dry ingredients into egg whites then gently fold in butter and vanilla
Place in lined rounded cake tin (approx 26cm) and sprinkle top with raspberries and slivered almonds
Bake for approx 45mins – 1 hour.

Published in: on November 6, 2011 at 20:13  Leave a Comment  

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