I made this cake  to celebrate one of our colleague’s birthdays a few weeks ago maintaining social distancing. Everyone who has tasted this cake, loves the mix of flavours.

The recipe is taken from the Delicious magazine or website https://www.delicious.com.au

 

Ingredients

150 g unsalted butter, cubed and softened

150 g caster sugar

2 eggs at room temperature

50 ml milk

½ tsp almond extract

150 g almond meal

150 g SR flour, sifted

135 g dark chocolate chips

150 g fresh or frozen raspberries

25 g flaked almonds

icing sugar to dust

whipped cream to serve

 

1. Preheat oven to 180°C (less for a fan forced oven). Brush a round 20 cm cake pan with melted butter and line the base and sides with baking paper.
2. Beat the butter and caster sugar with an electric beater for about 5 minutes or until thick and pale.
3. Add the eggs, one at a time, beating well after each addition.
4. Add the milk and almond extract and beat to combine.
5. Fold in the the flour and almond meal.
6. Using a metal spoon, gently fold the chocolate chips and raspberries into the mixture.
7. Spoon the cake batter into the prepared cake pan and sprinkle with the flaked almonds.
8. Bake for around 50-60 minutes or until a skewer inserted into the centre comes out clean.
9. Remove from the oven and cool for 10 minutes before removing the cake from the pan and cooling completely.
10. Dust the cake with sifted icing sugar and serve with whipped cream.