Spring has finally come to Austria! I love the feeling of the first warming shafts of sunlight on ones skin! The birds singing and flowery meadows everywhere one can look on the country side!! Spring always shows me how beautiful nature can be, and how it is born every year after the wintertime. All these impressions lift my spirits to bake with fresh fruit! Finally! I can´t wait for the harvesting season, harvesting cherries, apricots, strawberries,… even though it´s still a while until then. Anyhow I felt like baking an almond cake with raspberries which turned out tasting really delicious and moist and the combination with almonds makes this cake extra tasty for spring!
This is what you will need:
- 50g grated almonds
- 140g butter
- 100g sugar
- 2 eggs
- 1 tsp. vanilla sugar
- 200g raspberries
- 140g all purpose flour
- 1 tsp. baking powder
- 2 tbsp. flaked almonds
- powdered sugar for dusting
Pre-heat oven to 180C. Grease a 9 and 1/2 inch cake pan. Mix butter, sugar and vanilla sugar until creamy. Add eggs and fold in flour, grated almonds and baking powder. Mix until batter is smooth and well incorporated. Spread batter on greased cake pan. Scatter raspberries on top and gently press them into the cake batter. Toss almond flakes on top and bake in oven until golden brown, approximately 30 minutes.
Enjoy your day and happy baking,
xx Nadja