Sunday, March 27, 2011

Raspberry Almond Cake

It is not a very good idea to bake cake when you can’t smell anything. As you can see this cake was over baked and turn out pretty dark. When I do baking I normally don’t use a timer as I rely on my sense of smell. Once I can smell my bakes that mean it is time to check on it. I baked this when I was sick over a month ago and once I put the cake in the oven I totally forgotten about it until it was too late. Oh well, nevertheless it still tasted great.


226 gram/2 sticks/1 cup butter
180 gram sugar
5 eggs
170 gram ground almond
150 gram flour
¼ tsp salt
1 tsp baking powder
1 tsp vanilla
50 ml milk
1 cup Red Raspberries

1. Preheat oven to 350°. Line and grease a 9 x 5” loaf pan or two small loaves pan with some butter.
2. Sift flour, baking powder and salt. Add in the ground almond and set it aside.
3. Beat soft butter and sugar together until light and creamy. Add in eggs one at a time until well incorporated into the butter. Add in vanilla and mix well.
4. Slow down the mixer and in the flour mixture and milk. Lastly fold in the raspberries by hand.
5. Pour into the loaf pan and bake until skewer inserted in the center of the cake comes out clean. Allow the cake to cool on pan for 10 minute before turning it into the cooling rack.

I'm submitting this dessert to Aspiring Bakers #5 - Fruity March , hosted by Jess of Bakericious.


CaThY said...

This looks really good. :)

Jeannie said...

Still lovely to look at and tasty too I bet:)

Sayantani Mahapatra Mudi said...

overbaked??I love it this way. beautiful crumbs.

Wen said...

Beautiful cake! Going to bookmark this!

j3ss kitch3n said...

beautiful baked!

My Little Space said...

Poor Gert, you felt sick again! Do take care of yourself. Hope you will get well soon. I didn't see anything wrong with that cake at all. Looks as yummy and pretty!

mycookinghut said...

Hope you get well soon! The cake still look very nice! :)

Shereen said...

I love overbaked cakes...hahahaha.I love the crusty sides and would usually hide that part for my own enjoyment.Anyway,your cake cantik la tu..more contrast,ma...hehehehe.

Joyce @ Chunky Cooky said...

Doesn't look overbake at all. Looks just great and the lovely raspberries just complement it all.

Sonia ~ Nasi Lemak Lover said...

look so refreshing and good.

sotong said...

Beautiful cake nonetheless!! Like the texture too:)

hanushi said...

It looks great and perfect to me, didnt look overbaked... :) Bet it taste great! :)

MaryMoh said...

Those red raspberries add to the beauty of the cake. I wish I can have apiece with my tea!

ann low said...

The raspberries cake looks OK to me. Next time I would like to try this recipe :)
Take care Gert :))

The Sweetylicious said...

it still look very nice and yummy! (:

Jo said...

The colour of this cake looks so gorgeous. The raspberry really stands out.

daphne said...

I wouldn't have thought this was overbaked as it looks sooo buttery inside! U did a great job nevertheless and this will be lovely with a good mug of coffee.

olivia said...

i must say this is a wonderful cake... fragrant of almond in cake is wonderful.. this is going to one of my to-do...will link you in my post. Thanks for sharing this wonderful recipe.

ICook4Fun said...

Cathy, Jeannie, Sayanti, Wen, Jess, thank you.

Kristy, Leemei, actually I baked this cake some time ago. I am ok now.

Shereen, I find it overbaked as the crust is kind of hard. I too like all the sides especially cakes and bread :)

Joyce, I guess many people like darker color cake :)

Sonia, sotong, thanks.

Hanushi, it does :)

Mary, yea I love the nice red raspberries too :)

Anncoo, hope you like this cake.

Sweetylicious, Jo, thanks.

Daphne, don't you find it a bit too dark on crusty on the outside? :)

Olivia, you are welcome.

Meg Luby said...

i love how this looks studded with berries! truly, this looks seriously great! thanks for sharing, lots of love happening for this and all your posts :)