Baking with Raspberries

 

I don’t see myself as much of a maker of puddings or desserts; I’m nervous about pastry and anyway, during the week there simply isn’t time to make a dessert.  In all honesty I’d rather bake a cake to have with a cup of tea in the afternoon and then just eat some chocolate to satisfy my sweet tooth at the end of a meal.  But, as I wrote here, I’m not eating chocolate anymore.

On Sundays, as I think I’ve mentioned before, my mother-in-law usually makes a pudding for us all.  I’ll make one if we have friends round or to take to friends if we’re invited to lunch or supper.  I’ll also make a dessert when it’s my turn to host book club or film club.

Raspberry and Cinnamon Torte

The raspberry and cinnamon torte I wrote about in my tumblr days is one of our favourites:

Bakewell Cake

This bakewell cake by Fay Ripley, which my Twitter friend @lesleyj28 alerted me to recently, could serve as a dessert or a teatime cake.  I pounced on the recipe because it contains everything that’s delicious and good about a bakewell tart (almonds, raspberry jam!) but no pastry.  I love pastry but (see above) don’t love making it.  Without the need to make pastry, this cake is mixed and baked in no time.  I used to watch Fay Ripley in Cold Feet on the telly (LOVED it) and had heard about her recipes but had not tried them before.  As I began to make this, I realised how similar it is to my torte.  It is a little more “cake-y” (two eggs instead of one), has jam in it and doesn’t contain cinnamon but apart from that it’s the same.  In fact, if I made it again, I’d probably replace the vanilla extract with cinnamon, but that’s just my personal preference.  Also – a small point – I didn’t have any flaked almonds in the cupboard so scattered over chopped almonds instead: a poor compromise on Fay’s recipe, we later all agreed.

Ingredients

  • 150g butter, softened
  • 150g golden caster sugar
  • 150g SR flour
  • 150g ground almonds
  • 2 large eggs
  • 1 tsp vanilla extract
  • 6 tsp raspberry jam
  • 150g raspberries (I used frozen because it was all I had)
  • 50g flaked almonds

Method

  • Grease a 22cm springform tin and base-line with bake-o-glide or baking parchment
  • In a mixer, food processor or with an electric hand whisk combine the butter, sugar, flour, almonds, eggs and vanilla extract (oh how I love the all-in-one method!)
  • Place half the mixture in the cake tin, smoothing it out, and dot the raspberry jam over, half a teaspoon at a time.  Scatter the raspberries over
  • Drop spoonfuls of the remaining mixture over the fruit but don’t worry if there are gaps; it will spread in the oven
  • Scatter over the flaked almonds
  • Bake for about 40 minutes in the Aga baking oven (or a little longer in a conventional oven at 180ºc).  Not easy to test this cake with a skewer because the raspberries make it a little wet in the middle.  It should be golden brown and springy to touch when done

Couldn’t be simpler.

 

IMG_2705

 

Raspberry Muffins

I love making raspberry muffins too, although I see them as more of a coffee or teatime thing than a dessert.  I also wrote about these on my tumblr:

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8 thoughts on “Baking with Raspberries

  1. I’m more of a savoury person but all my family adore cakes and puddings.
    Thank you for sharing these recipes …. They sound delicious.
    The bakewell cake will be perfect for OH….he adores bakewell tart but I find it a faff to make.

    Like

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