You'll forgive my trumpet blowing when I say these are quite possibly the best sodding cakes I've ever made. I'm usually a terrible baker; it's true, this batch was actually my second after splitting the eggs (who knew that could even happen?). With a free afternoon and a fridge full of eggs, I got busy and almagamated three recipes to make my own version, because I wasn't anywhere near Fancie and I couldn't just buy one.
Have a go, let me know what you think. And if you've blogged any cake/foodie recipes lately, let me know! I want to experiment more with food (as well as clothes) on this 'ere blog, so I'd love to hear from you.
You will need:
180g Self Raising Flour
200g Caster Sugar
3 Large Eggs
2tsp Baking Powder
3tsp Almond Extract
150g White chocolate, for melting
- Preheat the oven to 170°C (325°F) Gas 3.
- Cream the butter and caster sugar together, until it's pale and fluffy. I used my mum's K Mix (le sigh) but any electric mixer will do.
- Carefully, add one egg at a time, and mix well to make sure it doesn't split. You cannot overmix at the stage!
- Turn the speed up on the mixer and add the almond extract until fully combined.
- On a moderate speed, add the flour slowly, then fold in the raspberries until they begin to bleed into the mixture.
- Spoon into cake cakes (I used 12) and bake for 20-25 minutes until golden.
- Leave on a wire rack to cool, and when ready, drizzle melted white chocolate in a cross hatch pattern.
Let me know how you get on folks! One recipe I saw suggested buttercream but I found the white chocolate drizzles were just sweet enough. You can also add ground almonds if you want more of a crunch.