raspberry and almond cake
Some cakes are dreamy. They transport you elsewhere just by breathing in the fragrance when they are baking. This one takes you to a balmy evening, in a large tent, in the middle of the desert, by a large fire. The scent reminds you of bavlava - nutty, intensified by the toasting of the almond, and enriched with the teasing of rose attar, achieved by rose extract or a very good rosewater. But instead of sticky nuts encased in layers of filo, it's a moist, dense, rich and fragrant cake that is not at all cloying.
Then you taste the raspberry - sweet, tart and bursting with ruby raspberry goodness and you think Turkish Delight without the chewy funky over the top taste. You close your eyes, dream of the bright starless skies of the desert and take another forkful, and another... and another...
Raspberry Almond Cake
250g caster sugar
1 tsp rose extract (or rose water)
1 cup milk
2 TBSP yoghurt
100g almond - toasted
2 tsp baking powder
pinch of salt
a pinch bicarbonate soda
a cup of raspberry
1. Preheat the oven to 175C.
2. Toast the almond and blitz in a food processor but not until it is too fine. Add a bit of flour to the food processor and blitz further so all the almond oil is absorb in the flour. Add the rest of the flour, bicarbonate soda, salt and baking powder together and blitz further.
3. Mix yoghurt and milk together. Set aside.
4.Beat butter and sugar until it is pale and fluffy.
5. Add egg one by one, beating well in between. Beat in the rose extract.
6. Fold in 1/3 of the flour, then half of the milk. Follow by another 1/3 of flour mix and then milk, ending with the rest of the flour mix.
7. Pour the batter into baking dish.
8. Add the raspberries to the cake and swirl it around.
9. Bake for 25 minutes or until a skewer used to test it come out clean.