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Almond & Raspberry Celebration Cake

Almond & Raspberry Celebration Cake

An irresistible Almond & Raspberry Celebration Cake taken from the Dairy Diary 2021.



Almond & Raspberry Celebration Cake

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

Instructions

1

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.

2

Add eggs one at a time, beating well after each addition.

3

Mix in vanilla and almond extracts, then fold in flour and ground almonds.

4

Divide mixture between prepared tins. Bake for 35 minutes or until a skewer inserted comes out clean. Leave to cool on a wire rack.

5

Fix bottom layer to a board with a pat of icing. Spread top with icing and scatter over raspberries. Add second layer and repeat with icing and raspberries. Place on third layer (inverted for a flat top). Using a palette knife, put remaining icing on top; spread to edges. Continue to push icing down sides, turning, until cake is covered. Decorate with extra raspberries, sugar shimmer and sugar flowers.

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