Raspberry and Almond Cake from Tray
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 40 mins |
| Total Time | 55 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 180 g butter
- 180 g suar
- 4 egg (s), size M
- 150 g spelled flour
- 2 teaspoons baking soda
- 100 g almond (s), peeled, round
- 500 g raspberries, frozen
- 30 g flaked almonds
Print Recipe
Pin Recipe Instructions
- Mix the flour with the peeled, ground almonds and baking powder and set aside. Beat the softened butter with the sugar until frothy, add the eggs one by one and stir in thoroughly until everything is lightly frothy. Carefully fold in the flour, almonds and baking powder mixture.
- Line a square baking pan or baking dish (mine was 38 x 26 cm inside) with baking paper. Pour in the dough and smooth it out.
- Spread the frozen raspberries evenly on the dough and sprinkle the almond flakes on top. Bake at 180 ° C (fan oven) for about 40 minutes.
- The cake also tastes good with other slightly sour fruits, such as B. sour cherries very good. The raspberries make it very noble.
- A dollop of cream goes well with it.
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