Raymond Blanc's raspberry almond crumble-topped cake...(originally from BBC good food magazine)
100g butter, creamed with 100g caster sugar, one egg beaten in. 100g SR flour and 100g ground almonds. Spread 2/3 mixture in a 20cm tin, and freeze the rest for half an hour. Top the mixture in the tin with raspberries and then grate the remaining mixture over the top. Bake at 150C for 40mins-1 hour or until starts to turn golden.
Doesn't your cake look delicious! I've been inspired by your jam sponge from an earlier post, to make one for friends. They're coming over tonight so I'm going to be busy baking this afternoon. I've bookmarked the BBC recipes website as it looks like there's lots of things there that I'd love to try.
ReplyDeleteOoh - look forward to seeing how that turns out. The cake is languishing in a tin as neither of us felt very well last night (potential swine flu?!).
ReplyDeleteVerity, I made this cake over the weekend for a house party (was supposed to be a bbq, but there was no real hope of that happening). It was delicious! I used blueberries instead of raspberries, and it worked just as well. I don't think photos can be uploaded in the comments section or I would have shown you the results.
ReplyDeleteIt was a good cake - I think you need quite a sharp fruit to cut through the sweetness, though I'm interested to hear that blueberries work.
ReplyDeleteThe blueberries were on the verge of going off, so that may have made it quite tangy. I just couldn't find raspberries in any market (even though it's supposed to be in season) so I had to improvise :D
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