... 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...
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 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!
Follow my blog with Bloglovin