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Sunday, 23 September 2012

Autumn Fruits At The Bottom Cake



A Fruity Almond Sponge Great Warmed With Cream...

With all the autumn fruits we have, it is getting a bit crazy how much we can eat and freeze! This cake can be a pudding or sliced for elevenses or given away..Enjoy - we have!

You Will Need -
60g butter
60g caster sugar
60g self raising flour
1 egg
1 punnet of raspberries
Half teaspoon of baking powder
1 tablespoon of brown sugar
1 teaspoon almond essence
100ml milk
Handful of almond flakes to decorate
8 inch sponge tin (greased)

Serves 8

Go Create!

Set the oven to 180C or similar if a fan oven or to your instruction manual.

  1. Cream together the butter and caster sugar until light and fluffy then add the egg and beat thoroughly.
  2. Sieve together the flour and the baking powder and fold into the sponge mixture.
  3. Take a separate microwave proof bowl and tip in all raspberries except six for decoration. Wash and add brown sugar.
  4. Microwave raspberries for 2 minutes on full power and leave to cool. Your mixture is a running jam mixture.
  5. Coat the bottom of your greased sponge tin with the raspberry mixture and add the sponge. The raspberry juice will run into the sponge to give it a pink look but this will go when baked.
  6. Sprinkle the raspberries and almonds on the top.
  7. Bake for 20 minutes or until golden brown.
  8. Leave to cool and then turn onto a cooling rack before storing in an air tight container.
  9. Enjoy!

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