Easy Food Recipes and Cooking - Raspberry, Chocolate and Almond Tea Cake
Serves 6
150g softened unsalted butter, chopped
2/3 cup (150g) caster sugar
2 eggs
1/2 tsp almond extract
50ml milk
1 cup (150g) self-raising flour, sifted
150g almond meal
3/4 cup (135g) dark chocolate chips
150g fresh or frozen raspberries
1/3 cup (25g) flaked almonds
Icing sugar, to dust
Double thick cream, to serve
Preheat the oven to 180°C. Grease and line base and sides of a 20cm cake pan. Beat the butter and caster sugar with electric beaters until thick and pale. Add the eggs, 1 at a time, beating well after each addition. Add the almond extract and milk, then beat to combine. Fold in the flour and almond meal, then fold in the chocolate chips and raspberries. Spoon into the pan, then sprinkle over the flaked almonds.
Bake for 50 minutes or until a skewer inserted into the centre comes out clean. Cool cake in pan for 10 minutes, then turn out onto a wire rack and cool completely. Dust with icing sugar. Serve with cream.