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Raspberry, chocolate and almond tea cake
Raspberry, chocolate and almond tea cake
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Decadent chocolate-almond tea cake with a burst of tangy raspberries.
Ingredients:
  • 150g softened unsalted butter, chopped
  • 150g caster sugar
  • 1/2 tsp almond extract
  • 50ml milk
  • 150g self-raising flour
  • 150g almond meal
  • 135g choc bits
  • 150g fresh or frozen raspberries
  • 25g almond
  • Icing sugar, to dust
  • Double thick cream, to serve
Instructions:
  • Preheat the oven to 180°C, then prepare a 20cm cake pan by greasing and lining the base and sides.
  • Cream the butter and caster sugar together until thick and pale using electric beaters. Incorporate the eggs one at a time, ensuring to beat well after each addition. Mix in the almond extract and milk until combined. Gently fold in the flour and almond meal, followed by the chocolate chips and raspberries. Transfer the batter into the pan and top with flaked almonds.
  • Bake for 50 minutes or until a skewer inserted in the center comes out clean. Let cake cool in pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with icing sugar and serve with cream.

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