DH converted this from a recipe by David Herbert in The Weekend Australian Magazine. Turned out beautifully!
Autumnal Fruit and Almond Cake
100g almonds
150g rapadura sugar (can use raw or brown sugar)
185g butter, softened
2 eggs
150g SR flour
40g milk
1/2 teaspoon baking powder
1 teaspoon vanilla extract (1/2 teaspoon heilala vanilla paste)
300g fresh or frozen blackberries (could use raspberries or blueberries)
TOPPING:
2 tablespoons raw sugar
2 tablespoons slivered almonds
1. Preheat oven to 180 degrees (160 degrees fan forced)
2. Grease and line a 20cm springform tin and set aside
3. Add sugar and almonds to TMX. Blitz speed 9 for 5 seconds.
4. Add all other ingredients, except topping and berries. Mix speed 4-5 for 40 seconds. Scrape sides if you need to.
5. Add 3/4 of the berries and mix on reverse speed 4 for 20 seconds. May need to help with spatula.
(if the berries are frozen the batter gets quite cold and stiff and hard to put into tin. DH recommends thawing berries a bit)
6. Sprinkle remaining berries, raw sugar and slivered almonds on top.
7. Bake 1 hour and 15 minutes, or until skewer comes out clean. If the top starts browning too much, cover with a piece of foil until cooked.
8. Leave in tin to cool for 10 minutes before taking off springform tin edges.
9. Yummy served warm with cream or ice-cream!
Members comments
mab19 - I made this today using raspberries as that is all I had in the freezer. The cakes is a little heavy on the bottom but I guess that is because the fruit was still frozen. Next time I will just use soft speed on reverse instead of speed 4 as mentioned as most of the fruit was pulverised and the batter turned pink. Taste test will be tonight when served with whipped cream for dessert.
