Name: Raspberry and Almond Cake recipe
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 1
Ingredients: 1/3 cup flaked almonds; 250 g butter room temperature; 2 cup caster sugar; 6 egg; 1 cup plain flour sifted; 1/2 cup self-raising flour sifted; 1 cup almond meal; 0.6 cup sour cream; 300 g frozen raspberries; 1 tbs icing sugar *to decorate

by Serendipity86 Last updated on 07/09/2019

This cake takes a bit of work, but it's worth the effort! - Serendipity86

Ingredients

1/3 cup flaked almonds
250 g butter room temperature
2 cup caster sugar
6 egg
1 cup plain flour sifted
1/2 cup self-raising flour sifted
1 cup almond meal
0.6 cup sour cream
300 g frozen raspberries
1 tbs icing sugar *to decorate

Method

Step 1

Preheat oven to 180C (160C fan forced). Lightly grease a 24cm springform pan and line the base and sides with baking paper.
Step 2

Sprinkle approximately half the flaked almonds on the bottom of the pan.
Step 3

Cream the butter and sugar together until light and fluffy. Add the eggs in one at a time, beating well after each addition.
Step 4

Fold in the sifted flours, almond meal, sour cream and raspberries.
Step 5

Pour into the prepared pan and sprinkle the top with remaining almonds.
Step 6

Bake for approximately 1 ½ hours or until cooked through. Cool in the pan. When the cake has cooled, remove from the pan and dust with icing sugar to serve.