These pretty iced raspberry cakes went down a treat! So thought I'd share.
I don't usually delve into the world of sugar, but I was asked to bring desert to a small party. I'm not great at deserts, but came up with these:
Almond meal, wholemeal flour and real butter, topped with icing, colored with freeze dried raspberries. A sweet treat, but still staying true to my ethos of eating naturally and including fibre for gut health.
I based the recipe on my Nana's basic cake mix of : "4:4:4:2" - 4 oz flour; 4 oz sugar; 4 oz butter and 2 eggs. Then tweaked it a bit by adding in the almond meal!
Ingredients:
6 oz /180 g wholemeal flour
4 oz/125 g unrefined almond meal
6 oz/180g soft brown sugar
8 oz/250 g grass fed butter
4 eggs - pasture-raised
2 teaspoon real vanilla essence
1 cup fresh raspberries
Bag of icing sugar
freeze dried raspberries
extra butter for the icing.
Method:
Crack the eggs into a bowl - for best results. All ingredients should start at room temperature
pre-heat oven to moderate/180c or 355F
Gently toss the raspberries through a little flour to lessen them making the mixture soggy.
Chop butter and add to mixing bowl. Allow to soften at room temperature, or melt in the microwave for 20 seconds.
Add the sugar
Add the vanilla essence and a tiny bit of egg
Beat until creamed then gradually add the rest of the egg and beat in.
Add the almond meal and beat until mixed
Put the electric mixer aside.
Fold in the flour gently with a metal spoon until just mixed, along with the raspberries.
Place into patty pans and bake for around 14 mins until lightly browned on top or a skewer comes out fairly clean. It's a moist cake.
Allow to cool completely before icing and decorating. Place in fridge to cool more quickly.
Icing:
mix 2 or more cups icing sugar with a few tablespoons of water.
Add around 2 oz/50g grass fed butter.
2 tablespoons freeze dried raspberry powder (I had to buy whole ones and put them through the food processor).
Add 1 teaspoon lemon juice.
Beat ingredients together until the mixture is stiff. For a more professional finish, use a piping bag.
* You can experiment with other frosting ideas. I'd planned to used creme fraiche, but couldn't source any here in Denver. Compared to my home in Australia, there's a big variety in differing products! It's fun exploring new foods here that aren't readily available at home and looking for substitutes in a new country is always interesting!
They were really yummy! Enjoy.
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