As promised, it is here. I am finally happy with this cake. I detailed my struggles in creating this recipe in my last post. But now its ready, and boy is it delicious.
I fixed the problem of the almond chunks by using ground almonds in the batter, and flaked on top. It is now wonderfully fluffy, whilst still being moist and dense, thanks to a little extra butter and smidgeon less flour. The over tangy raspberries were cooked into a tart but just sweet enough sauce. As you can probably tell from the blondies, I like to swirl jam and sauces through things. I like to find different textures, tastes and amounts of sweetness in one bite of cake. It makes the cake seem deep, like it is sitting there contemplating world piece (ha ha ha) before you come along and gobble it up.
Tomorrow we are going to Marwell Zoo with the Italian language student who is staying with my mum for a fortnight – and makes a mean spaghetti carbonara. This cake is going to be included in the picnic that we’re taking and, because it is the sort of cake that improves with age, its going to taste even better in the sun on a blanket surrounded by monkeys.
On an additional subject, how good was The Great British Bake Off on Wednesday? I just love the entire show. I wish the Mary Berry was a close relative and we could just hang out, like, every day and talk about cake. In honour of the bake off and all its glory, I have decided to make something every week from that week’s episode. Stay tuned for a Swiss roll in the next few days.
Raspberry, almond and vanilla swirl cake
300 grams raspberries
1½ tsp. corrnflour
150 grams caster sugar, plus 1½ tbsp. or more to taste
75 grams unsalted butter, softened
1 large egg
1 ½ tsp. vanilla extract
150 grams self-raising flour, sifted
100 grams ground almonds
90 ml milk
15 grams flaked almonds
Preheat oven to 180°C. Grease and base line a 20cm/8” round springform cake tin (non-stick).
In a non-stick saucepan, mix together the raspberries, cornflour and 1½ tbsp. sugar. Gently heat until the sugar and cornflour are dissolved and the juices are running out of the raspberries. Bring to a gentle simmer and cook for a few minutes until slightly thickened. Set aside to cool.
Mix together the ground almonds and sifted flour and set aside.
In a large bowl, beat the sugar and butter together until very pale and fluffy, then beat in the egg and vanilla. Fold in the thirds of the flour mixture and milk in alternate batches, making sure that the mixture is smooth after each addition before adding the next one.
Gently swirl the raspberry sauce through the batter to give a mixture varying shades of pink and white. Pour the mixture into the prepared tin and spread to the edges. Sprinkle the flaked almonds over the top. Bake the cake in the oven for 40-45 minutes until the top is a deep golden brown. Leave to cool in the tin for about 10 minutes, then transfer onto a wire rack to cool completely. Dust with icing sugar then enjoy immediately, or leave until the next day to allow the flavour to intensify and cake to get a bit moister.