It seems this week has been very well suited to baking cakes and having afternoon teas!
Yesterday afternoon was yet another opportunity to bake one of the many cakes I have been meaning to cook for a while now! The weather for the afternoon was devine and made for an absolutely perfect outdoor afternoon tea.
Along with a beautiful posy of flowers, delicious Iced tea and the shining sun, the afternoon was perfect.
The almond meal in this recipe gave it a great texture and the flavours complemented each other effectively. I will definitely be baking this one again!
Raspberry, Chocolate & Almond Teacake
150g softened unsalted butter, chopped
2/3 cup (150g) caster sugar
2 tsp vanilla essence
1 cup (150g) gluten free flour
2 tsp baking powder
150g almond meal
¾ cup (135g) dark choc chips
1/3 cup (25g) flaked almonds
Icing sugar, to dust
Preheat oven to 170°C (fan-forced). Grease 20cm round cake pan.
Cream butter and sugar until pale. Add the eggs, one at a time and beat to incorporate.
Add the vanilla and milk and beat to combine.
Fold in flour and almond meal and finally the raspberries and choc chips.
Spread mix in cake pan and bake for 50 – 55 minutes or until a skewer is inserted into the centre comes out clean. Turn out after 10 minutes and cool completely. Dust with icing sugar to serve.