mumblings

I noticed the website where I got the basis of the recipe for Tamyra’s birthday cake has closed down and I thought it would be nice to post it. Luckily, I’d made a note of it before the closure. It is based on Fay Ripley’s recipe for Easy Bakewell cake.

150g butter, softened
150g caster sugar
150g self-raising flour
150g ground almonds
2 large eggs
1 tsp almond extract
6 tsp raspberry jam
150g raspberries
50g flaked almonds

Preheat the oven to 160C. Line tin with baking parchment (do not be tempted to skip this step).

Mix together butter, sugar, caster sugar, almonds, eggs and almond extract. You can use an electric beater or mixer if you like – after all it is a simple cake

Put half the mixture in the tin. Dot jam over mixture then put raspberries on the top. I used frozen raspberries I had kicking around in the freezer. You can use fresh ones, too.

Add the remainder of the cake mix on the top. Scatter with flaked almonds. The eagle-eyed amongst you will spot that my cake did not have almonds on top. This is because I had run out of flaked almonds and the local store doesn’t sell them and it was far too late in the process to run into town to get some

It is perfectly ok to have some raspberries poking out. It adds to the charm of the cake. I think it would also be delicious with other fruit combos such as strawberries or blueberries. Bake for 45-50 minutes. It is possible to make cupcakes – just bake for less time around 25 minutes until golden brown on top.

I iced the cake with a maple lemon glaze and put those pesky missing almonds on the top at that point but it would be just as nice without the glaze. I also used a few crystallized violets on the top to complete the look.

The birthday girl loves cake so gets very excited when the steps come out as she knows the baking stuff is on a high shelf

This entry was posted Saturday, January 12th, 2013 at 2:32 am and is filed under cooking, mumbling. Both comments and pings are currently closed.