Raspberry & Apple Cake, to soothe and cheer

It’s a thing. If there’s cake in the tin and the kettle is on, then all is well in my world.

Dairy free. Flavour packed. Get your bake on.

Source

120g self raising flour

30g ground almonds

1 tsp baking powder

150g sugar, I used coconut sugar for flavour.

Plus 30g sugar to macerate the fruit

180g sunflower oil

60g fruit juice (I used berry and apple juice, as that came to hand)

3 eggs

1 tsp vanilla and 1 tsp almond extract

25g bread crumbs

2-3 apples, finely sliced and a good handful of berries

Flaked almonds to dress

Action

Preheat your oven to 180c.  Grease and line an 8” cake tin.

In a small bowl, carefully combine the fruit with 30g sugar to macerate. Set to one side.

Place the dry ingredients in a large bowl and ‘sieve’ with a balloon whisk, to aerate and combine.

Using a stand mixer, beat the sugar, oil, juice and extracts together into a thick batter.

Add the eggs, slowly and one at a time.

Add the dry ingredients in two goes, beating in between each addition. Take care not to over work the batter at this point, as the gluten in the flour can make the cake crumb tough.

Pour the batter into your prepared tin and sprinkle with the bread crumbs. Scatter carefully with fruit and add the slivered almonds for a final flourish.

Bake for some time – around 45 minutes, until a clean knife inserted comes out clean. Check the cake half way through and cover with foil to prevent the top from burning.

Allow to cool completely before slicing into. If you can.


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