Allotment Gardening Advice Help Chat
Eating and Drinking => Cooking, Storing and Preserving => Topic started by: mrs bouquet on February 19, 2017, 14:10
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I have made a cake/pudding, and it was fabulous. I first had it at WI, so asked the president for the recipe.
It is called 'Fresh Raspberry Bakewell cake' There is no pastry in this, and if you have a processor very easy to make (I don't have one, so I had to do it the old fashioned way, with a fork, and keep adding the ingredients)
I am so glad I made the effort. It bakes in a 20cm cake tin, and you can eat it with custard, icecream, cream, or whatever you fancy. If you are greedy like me, just cut it and eat, and then cut another piece and eat !!!!!!
If anybody fancies having a go, I can post the recipe. Regards, Mrs Bouquet
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That sounds lovely, Mrs Bouquet, I would love to have the recipe. It sounds like a delicious way to use some of the allotment raspberries.
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Yes a recipe is called for 😊
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Yes please post recipe love bakewell tart .
chrissie b
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here is the Recipe:- Fresh Raspberry Bakewell Cake
Serves 8, Preparation time 10 minuteCooking time 180c/350f Gas mark 4
140gms butter softened,plus extra for greasing
140 g ground almonds
140 g golden caster sugar (I didn't have golden so I used caster)
140 g SR flour,(I didn't have SR so I used Plain and 2 tspns baking power,keeping to the weight)
2 eggs
I tsp vanilla extract ( extract, is much better but more expensive, you can use 2 spoons flavouring)
250 g fresh raspberries
2 tbsp. flaked almonds
Icing sugar to dust
Heat oven and base line and grease a deep 20cm loose bottom cake tin
Blitz ground almonds, butter, sugar, eggs, flour and vanilla in processor until well combined (unless like me you have to do it by hand !!)
Spread half the mix into cake tin and smooth. Scatter raspberries over the top, then dollop the remaining mix on top and roughly spread. (do not be tempted to add milk or water, as the mixture should be stiff)
Scatter with flaked almonds and bake for 50 minutes until golden. Cool, remove from tin and dust with icing sugar. Enjoy.
Mrs Bouquet
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Thanks Mrs Bouquet, that sounds like a quick and easy pud. Can't wait to try it.
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Thank you sounds great, I've got frozen raspberries
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here is the Recipe:- Fresh Raspberry Bakewell Cake
Serves 8, Preparation time 10 minuteCooking time 180c/350f Gas mark 4
140gms butter softened,plus extra for greasing
140 g ground almonds
140 g golden caster sugar (I didn't have golden so I used caster)
140 g SR flour,(I didn't have SR so I used Plain and 2 tspns baking power,keeping to the weight)
2 eggs
I tsp vanilla extract ( extract, is much better but more expensive, you can use 2 spoons flavouring)
250 g fresh raspberries
2 tbsp. flaked almonds
Icing sugar to dust
Heat oven and base line and grease a deep 20cm loose bottom cake tin
Blitz ground almonds, butter, sugar, eggs, flour and vanilla in processor until well combined (unless like me you have to do it by hand !!)
Spread half the mix into cake tin and smooth. Scatter raspberries over the top, then dollop the remaining mix on top and roughly spread. (do not be tempted to add milk or water, as the mixture should be stiff)
Scatter with flaked almonds and bake for 50 minutes until golden. Cool, remove from tin and dust with icing sugar. Enjoy.
Mrs Bouquet
I did the very same mix, dolloped over some of last year's boysenberries, for a family pudding yesterday :D
They asked for icecream with it, but anyway, it was very nice - none left for me to eat today ::)
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Sounds tempting , thanks for posting
chrissie b