RASPBERRY,WHITE CHOCOLATE AND ALMOND CAKE.
I found this recipe just the other day ,it was in a magazine. I know somebody who's family love all 3 ingredients so I've decided to give it a go . Well I am so glad I did this moist cake is delicious with chunks of raspberry through it ,then the sweet taste of the chocolate chips YUM,YUM.YUMMY..that's all I have to say ... I...
Provided by Racquel Sweeney
Categories Cakes
Time 1h10m
Number Of Ingredients 11
Steps:
- 1. Pre-heat the oven to 180c/350f. Prepare a 2lb loaf tin ,line it with greaseproof paper.
- 2. cream the butter and sugar together for 2 minutes ,until light + fluffy. In a separate bowl beat the eggs + milk together . Add in to butter while mixing also to stop curdling add in a small amount of flour . If it does curdle though don't worry .
- 3. fold in the rest of the flour, ground almonds, lemon zest and white chocolate chips fold in well.
- 4. Then fold in the frozen raspberries , don't forget to leave out 10 for the top of the cake.
- 5. Spoon the cake mixture into your prepared loaf tin ,smooth over the top with a back of a spoon . Press in the 10 raspberries on top of cake mixture and then sprinkling over the flake almonds . Bake in your pre-heated oven for 55 minutes . Until an inserted skewer into the middle of the cake comes out clean.
- 6. once ready leave to cool in tin for 15-20 minutes. Carefully removed from loaf tin and leave to rest on a wire rack. When completely cooled enjoy a slice with a big mug of coffee .... :)
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maliha sharmin
[email protected]This cake was a bit dry, but the flavor was good.
Simone Galasso
[email protected]This cake was a bit too sweet for my taste, but it was still good.
Md Arman Hossain
[email protected]This cake was easy to make and it turned out great! I will definitely be making it again.
Sylvia Raseck
[email protected]This cake was delicious! I loved the combination of raspberries and white chocolate.
Riaan Latola
[email protected]This cake was amazing! The flavors were perfect and the cake was so moist. I will definitely be making this cake again.
Soal Khan
[email protected]This cake was a bit dry, but the flavor was good. I think I would add more butter or oil to the batter next time. The frosting was a little too sweet, but it was still good.
ntozonke Sibiya
[email protected]This cake was a little too sweet for my taste, but it was still good. I think I would use less sugar next time. The frosting was a little too runny, but it was still tasty.
Ma'nylah Palmer
[email protected]This cake is beautiful and delicious! I love the way the raspberry and white chocolate flavors complement each other. The almonds add a nice crunch. I will definitely be making this cake again.
Peer Sain Badshah 12
[email protected]I've made this cake several times and it's always a crowd-pleaser. The combination of raspberries, white chocolate, and almonds is irresistible. The cake is moist and flavorful, and the frosting is rich and creamy. I highly recommend this recipe.
Lian Santiago
[email protected]This cake is so easy to make and it always turns out perfectly. I love that I can use fresh or frozen raspberries. The white chocolate and almond flavors are a perfect complement to the tart raspberries.
Musan Ullah
[email protected]I made this cake for my son's birthday and it was a huge success! He loved the colorful layers and the taste was amazing. The cake was moist and fluffy, and the frosting was light and airy. I would highly recommend this cake for any occasion.
Akmal Khan Suleman khel
[email protected]This cake was a hit at my dinner party! The raspberry, white chocolate, and almond combination was divine. The cake was moist and flavorful, and the frosting was rich and creamy. I will definitely be making this cake again.