Almond & Raspberry Celebration Cake
It tastes as good as it looks! A beautiful Almond & Raspberry Celebration Cake taken from the Dairy Diary.
Butter 350g (12oz), softened
Caster sugar 350g (12oz)
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
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.