RASPBERRY,WHITE CHOCOLATE AND ALMOND CAKE.

Raspberry,White Chocolate and Almond Cake. image

Provided by Racquel Sweeney

Categories Cakes

Time 1h10m

Number Of Ingredients 11

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2/3 c 150g butter
3/4 c 150g caster sugar
2 eggs (lightly beaten)
1 lemon zest, grated
1/3 c 50ml milk
1-3/4 c 200g selfraising flour (sieved)
1/2 c 100g ground almonds
1/2 c 100g white chocolate chips
1 c 150g frozen raspberries( frozen are better they don't break up when mixing also they are cheaper)
10 frozen raspberries for top of cake
1 handful of flake almonds for sprinkling on top of cake

Steps:

1. Pre-heat the oven to 180c/350f. Prepare a 2lb loaf tin ,line it with greaseproof paper.
2. cream the butter and sugar together for 2 minutes ,until light + fluffy. In a separate bowl beat the eggs + milk together . Add in to butter while mixing also to stop curdling add in a small amount of flour . If it does curdle though don't worry .
3. fold in the rest of the flour, ground almonds, lemon zest and white chocolate chips fold in well.
4. Then fold in the frozen raspberries , don't forget to leave out 10 for the top of the cake.
5. Spoon the cake mixture into your prepared loaf tin ,smooth over the top with a back of a spoon . Press in the 10 raspberries on top of cake mixture and then sprinkling over the flake almonds . Bake in your pre-heated oven for 55 minutes . Until an inserted skewer into the middle of the cake comes out clean.
6. once ready leave to cool in tin for 15-20 minutes. Carefully removed from loaf tin and leave to rest on a wire rack. When completely cooled enjoy a slice with a big mug of coffee .... :)