If you are looking for a quick, easy, impressive, and not to mention delicious, cake, this is the one. Lots of clever shortcuts (like using your food processor to make it) means that this cake will be in the oven in less than 10 minutes!
Ingredients
Melted butter, to grease
100g (3½oz) chilled unsalted butter, cubed
110g (½ cup/4oz) caster sugar
75g (¾ cup/2¾oz) almond meal
75g (½ cup/2¾oz) plain flour
1 teaspoon baking powder
2 eggs, at room temperature
1 teaspoon natural vanilla essence or extract
150g (5¼oz) fresh or frozen raspberries
25g (¼ cup/¾oz) flaked almonds
Icing sugar, to dust
Method
Preheat oven to 180°C/350°F (160°C/315°F fan-forced). Grease a 20cm/8in springform (base measurement) with the melted butter and then line the base with a piece of baking paper.
Put the butter, sugar, almond meal, flour and baking powder in the bowl of a food processor. Process until well evenly combined and the mixture resembles fine breadcrumbs. Add the eggs and vanilla use the pulse button to process until smooth and just combined.
Spoon the mixture into the prepared pan and smooth the surface with the back of a spoon. Sprinkle evenly with the raspberries and then use the back of a clean spoon to press the raspberries into the cake mixture. Sprinkle with the almonds.
Bake in preheated oven for 35-40 minutes or until golden and cooked in the centre when tested with a skewer.
Stand the cake in the pan for 5 minutes before removing the side of the pan and placing the cake (still on the base) on a wire rack. Serve warm or at room temperature dusted with icing sugar.
Baker's Tips
The raspberries can be replaced with 150g (5¼oz) blueberries or quartered strawberries.
For a nut-free version, the almond meal can be replaced with 75g (2¾oz) desiccated coconut and sprinkle with 25g (¼ cup/¾oz) flaked coconut.
This cake will keep in an airtight container in a cool spot (but not in the fridge) for up to 3 days.
If you are looking for a quick, easy, impressive, and not to mention delicious, cake, this is the one. Lots of clever shortcuts (like using your food processor to make it) means that this cake will be in the oven in less than 10 minutes!
Ingredients
Melted butter, to grease
100g (3½oz) chilled unsalted butter, cubed
110g (½ cup/4oz) caster sugar
75g (¾ cup/2¾oz) almond meal
75g (½ cup/2¾oz) plain flour
1 teaspoon baking powder
2 eggs, at room temperature
1 teaspoon natural vanilla essence or extract
150g (5¼oz) fresh or frozen raspberries
25g (¼ cup/¾oz) flaked almonds
Icing sugar, to dust
Method
Preheat oven to 180°C/350°F (160°C/315°F fan-forced). Grease a 20cm/8in springform (base measurement) with the melted butter and then line the base with a piece of baking paper.
Put the butter, sugar, almond meal, flour and baking powder in the bowl of a food processor. Process until well evenly combined and the mixture resembles fine breadcrumbs. Add the eggs and vanilla use the pulse button to process until smooth and just combined.
Spoon the mixture into the prepared pan and smooth the surface with the back of a spoon. Sprinkle evenly with the raspberries and then use the back of a clean spoon to press the raspberries into the cake mixture. Sprinkle with the almonds.
Bake in preheated oven for 35-40 minutes or until golden and cooked in the centre when tested with a skewer.
Stand the cake in the pan for 5 minutes before removing the side of the pan and placing the cake (still on the base) on a wire rack. Serve warm or at room temperature dusted with icing sugar.
Baker's Tips
The raspberries can be replaced with 150g (5¼oz) blueberries or quartered strawberries.
For a nut-free version, the almond meal can be replaced with 75g (2¾oz) desiccated coconut and sprinkle with 25g (¼ cup/¾oz) flaked coconut.
This cake will keep in an airtight container in a cool spot (but not in the fridge) for up to 3 days.
