Raspberry And Muscat Cake
A harmonious blend of sweet and tangy. This elegant dessert combines the nutty warmth of ground almonds with the aromatic notes of Muscat and vanilla, creating a refined teatime treat.
Nutrition
Calories: 295kcalCarbohydrates: 32gProtein: 5.2gFat: 15gSaturated Fat: 7.5gCholesterol: 60mgSodium: 140mgFiber: 1.6gSugar: 13g
Ingredients
- 4 oz caster sugar
- 4 oz butter
- 8 oz plain flour
- 2 oz ground almonds
- 2 tsp baking powder
- 2 eggs lightly beaten
- 2 tbsp muscat
- 1 tbsp milk
- A few drops of vanilla essence
- Fresh raspberries to decorate
Instructions
- Preheat the oven to 180oC.
- Grease and line a small, deep cake tin (one with a springform base is best)
- Cream the sugar and butter together
- Beat in the eggs with a little of the flour
- Fold in the dry ingredients, incorporating lots of air.
- Stir in the muscat, milk and vanilla essence.
- Pour into the tin and place several raspberries on the top.
- Bake for about an hour. Check with a skewer to see that it is cooked all the way through.
- Turn out onto a wire rack and leave to cool.
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