Raspberry, Almond & Chocolate Teacake

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.

afternoon tea and cake

Along with a beautiful posy of flowers, delicious Iced tea and the shining sun, the afternoon was perfect.

Teacake and flowers
Teacakes have been abit of a hit in my cooking regime recently, and I feel I am beginning to get the hang of baking them.

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!

Teacake1

 

teacake2

Raspberry, Chocolate & Almond Teacake

150g softened unsalted butter, chopped
2/3 cup (150g) caster sugar
2 eggs
2 tsp vanilla essence
50ml milk
1 cup (150g) gluten free flour
2 tsp baking powder
150g almond meal
¾ cup (135g) dark choc chips
150g raspberries
1/3 cup (25g) flaked almonds
Icing sugar, to dust

METHOD
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.

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