Wednesday, 3 July 2013

raspberry, rose and almond cake



... my life is a little bit like the proverbial yo-yo and the moment... back and forth to London like i'm attached by an elastic umbilical cord... and this time of year it's always amazing arriving back at the cottage in the dead of the night and then waking up in the morning to see how the garden has blossomed into full glory, every inch living up to its rightful name as a proper english country garden... it is quite literally picture postcard perfect.  I'll leave it to the master of the garden, The Viking to tell you all about it on his blog... but it always takes my breath away and makes me feel very lucky to have my own little corner of something...


... this week I arrived home to a very sweet little gift from the good people at justmustard.com - this gorgeous i heart cake silicone cake mould... it's rather a clever little thing that allows you to easily portion up your cake slices into heart shapes... a gimmick i'll agree but such a cute one that you have to forgive them their little flights of fancy... a word to the wise however... if you are inspired to purchase one of these silicone cake-tins you should place it on a baking tray before it goes into the oven as the silicone is quite floppy and once hot is not easy to handle... I like to spin my cakes half-way through baking and with a regular cake tin you simply reach into the oven and turn it but with the silicone it pulls out of shape so it's not so easy... plus when you're ready to take it out of the oven you need very steady hands underneath the silicone or the warping and wobbling will crack your cake... something that having it sat on a baking sheet would eliminate entirely...


raspberry, rose and almond cake
I wanted something suitably romantic to bake in the mould and whilst chocolate would be the obvious choice it's quite a large cake mould and that's a heck of a lot of chocolate plus I really wanted something lighter and fruitier for this time of year... The Viking suggested raspberries, which I love and I then remembered a little bottle of rose water I had in the cupboard... which then inspired me to include a little ground almond in the cake mix for that added taste of eastern promise... this was such a simple cake to make and produced spectacular results... I used the 'weigh the eggs' method to make the sponge... I realise in the pic the cake looks a little 'caught' around the edges but this wasn't noticeable in the eating...

this recipe is perfect for my heart-shaped mould but would also work in a 20cm spring-form cake tin:
4 large free-range eggs (250g in weight)
250g butter
250g golden caster sugar
200g self-raising flour
50g ground almonds
2 teaspoons rose water
500g fresh raspberries

pre-heat the oven to 180C and lightly oil your mould or grease you cake tin if using

beat the sugar and butter until light and fluffy then add one egg and beat in, followed by a third of the flour and almonds, beating in until combined... continue this way until all the eggs and flour are combined

add the rose water and a quarter of the raspberries and beat them into the batter - the raspberries to break up during this process

spoon half the batter into the cake mould or tin, smoothing out to the edges then lay on the remaining raspberries - leaving a few back for decoration) and then cover with the remaining batter and smooth to the side

bake on 180C for 40 mins or until a skewer inserted into the middle of the cake comes out clean


as this cake includes fresh raspberries I am entering it into this months tea time treats bloggers challenge, the theme of which is fresh fruit... the challenge is hosted by Karen from Lavender and Lovage and Kate from What Kate Baked

eat and of course, enjoy!

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