Raspberry, Lime and Almond Cake
Almond cake is a classic recipe that can be found in many cookbooks. Whether it be almond cake laced with orange, or combined with rich white chocolate, this cake please every taste.
My version combines almonds and raspberries, a beautiful combination, and adds the fresh and extremely complimentary flavours of fresh lime and rosewater. The lime works so well with the tartness of the raspberries, and then the subtle hint of rosewater gives a slightly floral flavour.
To make it even better, the cake is doused with a lime and rosewater syrup while its warm, keeping the cake soft and sticky.
I absolutely love this cake, and I hope you will too! X
My version combines almonds and raspberries, a beautiful combination, and adds the fresh and extremely complimentary flavours of fresh lime and rosewater. The lime works so well with the tartness of the raspberries, and then the subtle hint of rosewater gives a slightly floral flavour.
To make it even better, the cake is doused with a lime and rosewater syrup while its warm, keeping the cake soft and sticky.
I absolutely love this cake, and I hope you will too! X
You will need:
|
150g chilled unsalted butter, roughly cubed
3/4 cup caster sugar 3/4 + 1/3 cup almond meal 3/4 cup plain flour, sifted 1 1/2 teaspoons baking powder 3 eggs, room temperature 1/2 cup frozen raspberries Zest of 2 limes 1/4 cup flaked almonds |
1/3 cup caster sugar
1/3 cup water 1 tsp rosewater Zest of 1 lime Icing sugar, to dust Freeze dried raspberries, optional |
Method:
- Preheat the oven to 180°c on fan-bake. Line a 7" round tin with non-stick baking paper.
- In a food processor, place the cubed butter, flour, almond meal and caster sugar (3/4 cup). Process until mixture resembles a fine crumb texture, ensuring that the butter is no longer in chunks. Transfer into a bowl, and add in the beaten eggs and lime zest (of 2 limes). Mix well until the eggs and dry mixture are well combined, but be careful not to over mix as the cake will become tough when cooked.
- Spoon the mixture into the lined tin. Take the frozen raspberries, scatter them over the raw mixture and push into the mix, but keep the tops revealed (this will make the raspberries visible when the cake is cooked, and it looks pretty!). Sprinkle over the flaked almonds, and place on the middle shelf of the oven.
- Bake for 30-40 minutes until golden brown, or until a skewer comes out clean when tested.
- While the cake is baking, in a small pot combine the remaining caster sugar, zest of a lime, water and rosewater.
- Put on the stove top, and stir on a low to medium heat until the sugar has dissolved and the syrup is bubbling slightly.
- Spoon the syrup over the warm cake and leave to soak up all of the goodness.
- Once cold, and before serving, dust some icing sugar over the cake and if desired, crush some beautiful freeze dried raspberries over top.
Serve with a nice cup of tea or some greek yoghurt, and enjoy!
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