Raspberry and Almond Cake

Raspberry and Almond Cake

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Raspberry and Almond Cake
  • Serves: 10 people
  • Total Time: 60 min.

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A soft and fragrant raspberry and almond cake, tender inside and delicately crunchy on top – simple, elegant and delicious.

Portion
10
  • Flour
    175 g
  • Baking powder
    6 g
  • Butter Căsuța Mea 82,5%
    80 g
  • Sugar
    100-125 g
  • Salt
    1 pinch
  • Chicken egg
    3 pc
  • Lemon Zest
    1 pc
  • Lemon Juice
    20 ml
  • Vanilla Extract
    1 tsp
  • Raspberry
    250 g
  • Almond flakes
    50 g
  • Brown Sugar
    20 g
  • Butter Căsuța Mea 72,5%
    to taste

Directions

  1. Beat the softened butter with sugar and a pinch of salt until light and fluffy.
  2. Add the eggs one at a time, mixing well after each addition.
  3. Incorporate the lemon zest, lemon juice and vanilla extract.
  4. Add the flour mixed with baking powder and blend until smooth.
  5. Pour the batter into a greased 20 cm round pan.
  6. Sprinkle the raspberries, almond flakes and brown sugar on top.
  7. Bake at 180°C for 40–50 minutes, until golden and a toothpick comes out clean.
  8. Serve warm or cold, plain or with a scoop of ice cream. Enjoy!

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