I have to confess I didn’t own Jo Wheatley’s cookbook A Passion for Baking when I started my challenge to make better use of my many cookbooks. Jo was the winner of the second series of Great British Bake-Off (GBBO). If you like baking and haven’t yet discovered the programme you must, it is compulsive viewing for bakers.
We had a glut of raspberries to use so I’ve been going through books to find raspberry recipes. There are less cakes with raspberries in than you might think and a number like Mary Berry’s Raspberry Roulade looked more suitable for a rainy weekend baking session than a quick bake late on a weekday evening.
This cooked a bit quicker than I was expecting so browned a little too much. I think it would look nicer in a round tin and you need firm raspberries to push into the batter.
It’s a nice cake that is almost like shortbread. Raspberries and Almonds go well together.
- 150g (5oz) self-raising flour
- 150g (5oz) unsalted butter, softened
- 150g (5oz) caster sugar
- 150g (5oz) ground almonds
- 2 large eggs, beaten
- 150g (5oz) fresh raspberries, plus extra to serve
- icing sugar to dust
- You will need a 23cm (9in) cake tin, buttered and the base lined with a disc of buttered baking parchment. I don’t have a 23cm round cake tin so I looked up the equivalent square tin (20cm) and used that instead.
- Preheat the oven to 180C/160C fan/350F/gas 4.
- Tip the flour, soft butter, sugar, ground almonds and eggs into a bowl and beat together until pale, light and fluffy.
- Spoon the cake mixture into the prepared tin and spread level with a palette knife. Push the raspberries, pointy sides up, into the batter.
- Bake on the middle shelf of the preheated oven for about 1 hour, checking the cake after 45 minutes (ovens vary, so it may be ready) and covering it loosely with foil once it has browned to prevent the top colouring too much.
- Cool in the tin for 5 minutes and then transfer the torte to a cooling rack until cold. Scatter with extra raspberries and dust with icing sugar to serve.