I love picnics, and they're even more fun with my beautiful picnic basket! (Thanks Sam!) This recipe I've written is a perfect picnic cake as it's easy to wrap up and because it isn't covered in icing won't end up as a gooey mess by the afternoon!...Enjoy :)
.JPG)
Makes 1 loaf cake (The size of the one I use is 21cm x 8cm and is 6cm deep)
Ingredients-
175g Soft brown Sugar
175g Unsalted Butter- Softened
3 Eggs- Beaten
1 Tablespoon of Milk
100g Plain Flour
75g Ground Almonds
2.5 teaspoons Baking Powder
150g Raspberries (I personally don't like it overloaded with fruit, however you can add more if you want a fruitier cake, I would suggest an extra 50g-100g)
30g Flaked Almonds
Method-
1) Preheat your oven to 170C and grease a loaf tin with butter- Or line with greaseproof paper.
2) Cream the sugar and butter together until creamy and lighter in colour- This will take a few minutes.
3) Beat the eggs together in a bowl and add gradually to the sugar and butter mixture and making sure you mix thoroughly after each addition.
4) Add the milk and mix again.
5) Sift the flour, ground almonds and baking powder over the egg mixture and carefully mix in- Be careful not to over mix, when all the dry ingredients are incorporated stop.
6) Add the raspberries and fold into the mixture carefully.
7) Spoon the mixture into the tin and smooth down, so it's the same thickness throughout.
8) Scatter the flaked almonds over the top and bake for 50-60 minutes. Or until a skewer inserted into the centre comes out clean and the top is a golden brown. (Depending on your oven you might need to cover the top of the cake with foil half way through baking to make sure that the top doesn't burn.- Make sure you don't open the oven door until at least 30 minutes into the baking time.)
1) Preheat your oven to 170C and grease a loaf tin with butter- Or line with greaseproof paper.
2) Cream the sugar and butter together until creamy and lighter in colour- This will take a few minutes.
3) Beat the eggs together in a bowl and add gradually to the sugar and butter mixture and making sure you mix thoroughly after each addition.
4) Add the milk and mix again.
5) Sift the flour, ground almonds and baking powder over the egg mixture and carefully mix in- Be careful not to over mix, when all the dry ingredients are incorporated stop.
6) Add the raspberries and fold into the mixture carefully.
7) Spoon the mixture into the tin and smooth down, so it's the same thickness throughout.
8) Scatter the flaked almonds over the top and bake for 50-60 minutes. Or until a skewer inserted into the centre comes out clean and the top is a golden brown. (Depending on your oven you might need to cover the top of the cake with foil half way through baking to make sure that the top doesn't burn.- Make sure you don't open the oven door until at least 30 minutes into the baking time.)
It's lovely post picnic too- Serve with some nice yoghurt and some more raspberry's :)
Wow that looks really yummy! Will definitely have to give it a try!
ReplyDeleteI'm glad you like the look of it :) Let me know how the baking goes if you do give it a go!
Delete