The end of summer means the end of summer berries….Or does it?
One of the things I love about summer is the abundance of summer berries, because they taste so darn good in desserts and baked goods. So, when the weather starts cooling down and a 250g punnet of blueberries cost $9 (say what?), I feel a little sad. This is a sign that summer is well and truly over…..or is it? One tip that I’ve picked up on my foodie adventures is using frozen berries instead of fresh ones. Frozen berries are great, because not only can I continue to make my favourite treats at any time of the year, they last a lot longer (unlike fresh fruit) and I can buy a 500g box for less than $5! Perfect for my Uni bum budget! My favourite flavour combination has to be strawberries or raspberries with chocolate, so when I saw this recipe for a raspberry, chocolate and almond tea cake in the latest issue of Delicious, I just had to make it. The cake was incredibly moist and I just adored the taste of toasted almonds. The cake is best eaten slightly warm when the chocolate is a little oozy, with a generous lashing of double cream…..divine!
Any time raspberry, chocolate & almond tea cake
150g softened unsalted butter, chopped
2/3 cup (150g) caster sugar
½ tsp almond extract
1 cup (150g) self-raising flour, sifted
150g almond meal
¾ cup (135g) dark chocolate chips
150g frozen raspberries
1/3 cup (25g) flaked almonds
Icing sugar, to dust
Preheat oven to 180°C (fan forced). Grease and line the base and sides of a 20cm springform cake pan.
Beat the butter and caster sugar until thick and pale. Add the eggs, one at a time, beating well after each addition. Add the almond extract and milk, then beat to combine.
Fold in the flour and almond meal, then fold in the chocolate chips and raspberries. Don’t be too concerned if the cake batter looks a little dry. Spoon into the pan, then sprinkle over the flaked almonds.
Bake for 50 minutes or until a skewer inserted into the centre comes out clean. Cool cake in the pan for 10 minutes, then turn out onto a wire rack to cool completely. Dust with icing sugar and serve with double cream.
Note: I haven’t made any amendments to the original recipe. The recipe is featured on page 59 of the latest issue of Delicious.