Almond & Raspberry Bundt Cake

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Almond & Raspberry Bundt Cake

Ingredients

180g butter, softened

225g caster sugar

¾ tsp almond extract

2 tsp baking powder

180g plain flour

75g ground almonds

3 large eggs

2 tbsp milk

200g raspberries

30g icing sugar (for dusting)

Method

Preheat the oven to 180C/160C fan/gas 4.

Grease the bundt tin with butter.

In a large bowl cream together the butter and sugar, until it’s light and fluffy, then stir in the almond extract.

In a separate bowl mix together the baking powder, flour and ground almonds.

Beat in one egg at a time, in to the butter/sugar mixture, adding a spoonful of the flour mixture in between.

Repeat until all three eggs have been added then fold in the remaining flour mixture and stir in the milk.

Add the raspberries to the mixture and stir thoroughly.

Transfer in to your bundt cake tin and bake in the oven for around 40 minutes.

Once cooked let the cake cool in the tin for around 15 minutes then transfer to a wire cooling rack.

Once cooled decorate with a thick dusting of icing sugar.

Products Used

MASTER CLASS NON-STICK 25CM FLUTED RING CAKE PAN

KITCHEN CRAFT ADD 'N' WEIGH ELECTRONIC SCALES 3KG

NATURAL ELEMENTS LARGE STONEWARE SERVING BOWL

SWEETLY DOES IT STAINLESS STEEL CAKE TESTER

MASTER CLASS NON-STICK 46CM X 26CM COOLING TRAY