Sorry it's been a long time since my last post - we have had the dreaded lurgy and it's lasted longer than I would have wanted! I had to trade in my oven mits and measuring jug for tissues and Night Nurse but now I'm back to my usual self and ready as ever to get cookin'!
We had a family gathering on Sunday for UK Mother's Day. It was my first Mother's Day so I was super excited and wanted to make something special for the occasion. My Gran likes to keep recipes for me that she finds in newspapers and magazines so I usually come home after a visit with tons of new things to try. She gave me a recipe for a raspberry bakewell which looked amazing! I'm not a huge fan of raspberry to be honest, I find them a bit sour for a fruity dessert. My favourite is cherry however I can't find any! So strawberry it is.......
I have had to tweak the recipe slightly - not sure whether it was because I made it wrong or what but there wasn't enough cake mixture! I have put the recipe below for you with my added amounts as rather make too much than not enough and have to dirty your dishes again!
I hope you enjoy this. My family were under strict instructions to be brutally honest and they said it was delicious - I was not able to taste it myself as I had a blocked nose and literally couldn't taste anything :( I can say however, the texture was really nice! I wanted to get a nice picture of it sliced but there wasn't any time - sorry! As always, please feel free to comment and let me know how your baking went!
Tanya x
 |
| INGREDIENTS |
220g golden caster sugar
220g self-raising flour
150g ground almonds
2 large eggs
1 1/2 teaspoon vanilla extract
8 teaspoon strawberry jam
150g punnet strawberries, quartered
50g flaked almonds
 |
| METHOD |
With a blender, or your hands, blend together the butter, sugar, flour, ground almonds, eggs and vanilla extract. This will make a thick cake mix (don't worry about it being too thick - I nearly had a heartattack when I saw mine!).
Spoon about 1/3 of the cake mix in the tin and spread to make the base. It doesn't have to be perfect, or thick, as long as the base is all covered. As the picture above, dot your teaspoons of jam all over the base of the cake - you can add as much as you want here but I found 8 teaspoons to be enough for us - then scatter your strawberries all over.
With the remaining cake mix, spoon it on top of your jam and strawberries. I found the best way was to drop dollops of the mixture on top of the jam and then use your fingers to spread it evenly across the top so it covers everything like the picture above. Don't worry about the cake not touching the very edges of the cake tin, once it is baked, it will take the cake tin shape.
Finally, spread some of your almonds on top on the mixture and then place in the oven for 40-45 minutes or until the top is golden brown as the picture shows below.
 |
| FINAL SAY |
I found it best (and cheaper!) to buy 200g of flaked almonds and then measure out 150g and grind them yourself. You can do this using a pestle and mortar, or if you don't one like I don't, you can put them in a bowl with a cloth over the top and use your handheld blender to crush them up. They don't have to be perfectly ground!
I didn't have the chance to experiment with how to serve it unfortunately, I served mine at room temperature with nothing added to it. You could however, serve it warm and maybe with a dollop of whipped cream. Please let me know how it goes!
Makes: 12 big slices / 24 thin slices
Nutritional info: 1 big slice: 399 kcal - 39.2g carbs - 24.7g fat - 6.6g protein - 195.5mg sodium
No comments:
Post a Comment