Logo

Logo Bottom Text

Join Bronwyn Hayes
of Red Brolly on her
Adventures in sewing & Design.

Archives

Recently

  • orange-fig-tart-red-brolly
  • traditional-dutch-apple-pie-recipe-by-red-brolly
  • orange-teacake-by-red-brolly
  • delicious-passionfruit-biscuit-recipe-by-red-brolly
  • wordpress-almond-tart
  • 6a0120a6769b0c970c019b00f6d2e0970d-800wi
  • White-Chocolate-and-Cranberry-Shortbread
  • 6a0120a6769b0c970c019aff1f5612970b
  • 6a0120a6769b0c970c01901e5ea6aa970b-500wi
  • 6a0120a6769b0c970c0192ab6697ff970d-500wi

Eat | Grandma’s Raspberry, almond and white chocolate tea cake

February 12, 2014 | Comment ( 3 Comments )
| This page as PDF

Grandma always knew best…right? This time she has definitely got it right. A soft, vanilla flavoured tea cake with pockets of raspberries and chunks of white chocolate morsels, topped with a crunchy roast almond topping. This cake is super moist, not too sweet and will last (if you’re lucky) for about a week in an airtight container in the cupboard.

raspberry-almond-and-white-chocolate-teacake-by-red-brollyAlmonds are one of those super foods and make a great snack- even if you are on a diet. These versatile little nuts are packed full of protein, vitamin E, cancer fighting properties and plenty of favour. Almonds can be eaten raw, toasted or roasted. They’re available as a flour, slivered, flaked, crushed, whole, as an oil, a butter or even as a milk.

raspberry-almond-teacake-by-red-brollyIt’s recommended by dietitians to include a handful of almonds in your diet every day and fortunately for us, they are readily available throughout the year and can be used in both savory and sweet dishes. Just one handful of almonds contains 1/8th of our necessary daily protein.

chocolate-raspberry-and-almond-teacake-by-red-brolly1Lots of great reasons to start including almonds in your daily diet. And if you needed any more reasons…here’s one last thought to consider…

chocolate-raspberry-almond-teacake-2-by-red-brollysmudgechocolate-raspberry-and-almond-teacake-by-red-brollyingredients

 SERVES 6

 

150g (5.3oz) softened, unsalted butter- chopped

2/3 cup (150g/5.3oz)) caster sugar

2 eggs

1/2 tsp almond extract                                                white-chocolate,-raspberry-and-almond-teacake-by-red-brolly

50ml milk

1 cup (150g/5.3oz) self-raising flour, sifted

150g  (5.3oz) almond meal

3/4cup (135g/4.75oz) white chocolate chips

150g fresh or frozen raspberries

2/3 cup (50g/1.8oz) flaked almonds- lightly toasted

icing sugar, to dust

Double thick cream, to serve

method

 

1. Preheat oven to 180 degrees Celsius (350 F). Grease and line base and sides of a 20cm cake pan.

2. Beat the butter and caster sugar until thick and pale.

3. Add the eggs, one at a time, beating well after each addition.

4. Add the almond extract and milk, then beat to combine.

5. Fold in the flour and almond meal, then fold in the chocolate chips and raspberries.

6. Spoon into the pan, and smooth flat.

7. Bake for 50 mins or until a skewer inserted into the middle comes out clean.

8. Cool cake in pan for 10 mins, then turn out onto a wire rack and cool completely.

9. Sprinkle generously with a layer of toasted almonds and dust with icing sugar.

10. Serve with a large dollop of double cream.

chocolate-almond-raspberry-tea-cake-by-red-brollyraspberry-almond-and-white-chocolate-teacake1-by-red-brollyNow there are lots of good reasons to enjoy your cake this weekend!

red-brolly-blog-2

Eat | Grandma’s Raspberry, almond and white chocolate tea cake
A delicious moist cake filled with pockets of raspberries, chunks of white chocolate and topped with a toasted almond crunchy topping

Author:
Cuisine: Cake
Recipe type: Grandma’s Raspberry Almond and white chocolate teacake
Serves: 6

Prep time: 
Cook time: 
Total time: 

Ingredients
  • 150g (5.3oz) softened, unsalted butter- chopped
  • ¾cup (135g/4.75oz) white chocolate chips
  • ⅔ cup (150g/5.3oz)) caster sugar
  • 2 eggs
  • ½ tsp almond extract
  • 50ml milk
  • 1 cup (150g/5.3oz) self-raising flour, sifted
  • 150g (5.3oz) almond meal
  • 150g fresh or frozen raspberries
  • ⅔ cup (50g/1.8oz) flaked almonds- lightly toasted
  • icing sugar, to dust
  • Double thick cream, to serve

Instructions
  1. Preheat oven to 180 degrees Celsius (350 F). Grease and line base and sides of a 20cm cake pan.
  2. Beat the butter and caster sugar until thick and pale.
  3. Add the eggs, one at a time, beating well after each addition.
  4. Add the almond extract and milk, then beat to combine.
  5. Fold in the flour and almond meal, then fold in the chocolate chips and raspberries.
  6. Spoon into the pan, and smooth flat.
  7. Bake for 50 mins or until a skewer inserted into the middle comes out clean.
  8. Cool cake in pan for 10 mins, then turn out onto a wire rack and cool completely.
  9. Sprinkle generously with a layer of toasted almonds and dust with icing sugar.
  10. Serve with a large dollop of double cream.

 

 

February 12, 2014 | Comment ( 3 Comments )
| This page as PDF

Related post

Comments
      • Says Gill

        I tried Grandma’s Raspberry, almond and white chocolate tea cake and oh my goodness! it is yummy. Mine took a little longer to bake but was still squidgy and delicious served just warm with creme fraiche. The last piece was still good 3 days after.

        Reply
        • Says Sanchia

          Thanks for the feedback Gillian, we’re so glad you enjoyed it. Mine didn’t last 3 days, but it’s nice to know that it’s still fresh. Thank you for taking the time to let us know.

          Reply
    • Leave a Reply

      Your email address will not be published. Required fields are marked *

      You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>