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Almond & Raspberry Celebration Cake
Rated 5.0 stars by 1 users
Category
Baking, Cakes
Cuisine
British
Author:
Emily Davenport
Servings
10-12 servings
Prep Time
40 minutes
Calories
770
It tastes as good as it looks! A beautiful Almond & Raspberry Celebration Cake taken from the Dairy Diary.
Ingredients
- Butter 350g (12oz), softened
- Caster sugar 350g (12oz)
- Eggs 6
- Vanilla extract 2 tsp
- Almond extract 1 tsp
- Self-raising flour 175g (6oz)
- Ground almonds 175g (6oz)
- Ready-made vanilla butter icing 2 x 400g tubs
- Raspberries 200g punnet plus extra to decorate
- Sugar shimmer and sugar flowers to decorate
Directions
Preheat oven to 180°C/160°fan/Gas 4. Grease and line 3 x18cm (7in) sandwich tins. Cream butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Mix in vanilla and almond extracts, then fold in flour and ground almonds.
Divide mixture between prepared tins. Bake for 35 minutes or until a skewer inserted comes out clean. Leave to cool on a wire rack.
Fix bottom layer to a board with a pat of icing. Spread top with icing and scatter over raspberries. Add a second layer and repeat with icing and raspberries. Place on the third layer (inverted for a flat top). Using a palette knife, put remaining icing on top; spread to edges. Continue to push icing down the sides, turning, until the cake is covered. Decorate with extra raspberries, sugar shimmer and sugar flowers.
Nutrition
Calories 770, Fat 45.7 grams, Saturated Fat 22.9 grams
