Friday, 30 September 2011
What a lovely week we have had weatherwise. I have so enjoyed all the sunshine and warmth. A true Indian Summer week, the likes of which I have never experienced over here before. It's been a real treat! We've been out and about most days, which is also a real treat!
Almost as much of a treat as this tasty cake that I baked up yesterday afternoon! I had some berries in the fridge that I had bought the other day and wanted to use up . . . and decided a tasty cake was the best way to do it!
We love almonds and we love berries . . . the two together are heavenly. Especially when combined in a cake which is blissfully moist and buttery . . . and yet light at the same time . . . and absolutely stogged full of sweet/tart berries.
I chose to use blackberries and raspberries this time, but either one is lovely on their own, as are blueberries, or even all three together. Currants are also very nice. I love the crunch of the flaked almonds on top . . . it adds a wonderful texture.
You could have this with cream of course! We had it plain . . . but I may have another piece later on with some cream . . . and why not! Life is for living! (And I did rather do a lot of walking today!)
*Autumn Berry & Almond Cake*
Makes one 9 inch cake
A real family favourite. You can use any berries you have in any combination you like, alone or a mixture. I love to use raspberries and blackberries.
140g ground almonds (1 2/3 cups)
140g butter (2/3 cup)
140g caster sugar (3/4 cup)
140g self raising flour (1 1/4 cups)
2 large free range eggs
1 tsp vanilla extract
250g of berries, fresh or frozen and defrosted (about 2 1/2 cups)
2 TBS flaked almonds
Sifted icing sugar
Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 9 inch deep. loose bottomed cake tin and line the bottom with paper.
Cream together the butter, ground almonds, sugar, flour, eggs and vanilla in a mixing bowl until evenly mixed together. Spread half of the mixture into the prepared tin. Top with the berries. Dollop the remaining half of the batter over top and roughly spread it out as best as you can. (I wet my fingers and use them. This seems to work best) Sprinkle with the flaked almonds.
Bake for 50 minutes, until golden brown. Leave to cool in the tin. Dust with icing sugar and cut into wedges to serve.
Over in The Cottage today you will find some tasty Chili Chocolate Strawberries. Tres, tres . . . scrummy!