Raspberry & Almond Tea Cake

I like to think of this cake as a game changer. This is about the third time I have made it, simple, tasty and makes even the “I’ll just have a little bit’ers” have another slice.

2 tablespoons unsalted butter, room temperature

½ cup caster sugar

2 eggs

½ cup milk

1 cup of flour, sifted

1 ¼ teaspoons baking powder

Pinch of salt

1 cup frozen raspberries

Handful of flaked almonds

Preheat the oven to 200’C. In a bowl, cream butter and sugar, add eggs and beat well. Add milk, salt, flour and baking powder and stir well to combine. Stir through raspberries, making sure to separate them so you don’t end up with too much in one spot. Pour into a 20cm round cake tin lined with baking paper, scatter almonds on top and cook for 25-30 minutes. Let cool in the pan for 5 minutes then remove and cool on a wire rack. Store in an airtight container for up to 3 days. Makes between 10-15 slices.

This is another magazine advertising recipe, some how they always turn out, maybe it’s the simplicity. It only takes about 5 minutes to mix it all up, pour it in and then back, a cake in 30 minutes! Show this to anyone who says they don’t have time to bake! Sure a shop bought cake is good, but not as good as this!

This is a no fuss, no issue cake. You don’t even need vanilla extract like almost all of my recipes. The raspberries can be expensive, even when frozen, I just keep an eye out for them on sale and stock up. I find that these and blueberries are the best to have on hand, mixed berries can be a bit messy and make a rainbow mess of your cakes, so stick with one type. This cake is also a good way to use up those last 2 eggs in the carton a few days before they expire, the last of the milk and the rest is basic pantry stuff, ideal for a Sunday before grocery shopping.

Easy enough for a quick pop in morning tea and fancy enough for a lazy afternoon tea with your extended family, this cake is the only thing I have made for Daniel’s Dad that he has eaten a whole slice in one sitting. Normally a half a slice’r, half a muffin’er, this cake somehow made itself worthy of a whole slice at once. It made me quite proud that I had finally found something to suit everyone!

I start cake decorating classes tonight with my gorgeous friend Georgie, I will report back on this adventure later in the week and hopefully I will have something to show for it. I am so very excited to be learning something new to do with baking!

Have a lovely week everyone. Happy Baking!

 Sonia x

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