It’s summertime here and very pleasant, lazing on a sunny afternoon over a quiet little lunch. Just me and Mr T and a whole lot of berries. With three kilo picked this morning, and more to go, the berry plague can be quite demanding. We began with six raspberry plants three years ago, and now have two large patches, producing around 500 grams a day, along with two kilo of boysenberries/youngberries a day and a few strawberries. Bird netting, along with some good rain, has made all the difference in the world.
Today’s summery recipe is based on my recipe from one year ago. My Apricot Almond Cake with Amaretto, Easy Frangipane is the most popular recipe on my blog. I don’t know why- perhaps because it’s so easy. I hope you enjoy this version. It’s festive but light. It would easily convert to a gluten free version too.
Raspberry Almond Cake with Brandy, Easy Frangipane
- 125 g softened unsalted butter
- 150 g of castor sugar
- 4 eggs
- 50 g plain flour
- 1 teaspoon baking powder
- 375 g almond meal
- 2 Tablespoons Brandy
- 300 g ripe raspberries
- 25 g flaked almonds
- Preheat oven to 180c. Grease a 25 cm loose bottom tin. Line base and sides with paper.
- Place butter and sugar and eggs in a mixer bowl and beat for 5 minutes until thick and pale.
- Stir in the flour mixed with the baking powder, then fold in the almond meal, followed by the brandy. Place half the batter in the prepared tin, cover with the raspberries, then add the remaining batter, using a knife to smooth the top.
- Scatter the top with the flaked almonds.
- Bake for 50 minutes. Check with a knife or skewer to check if cooked through. Often this needs a further ten minutes especially with juicy berries.
- Dust with icing sugar, serve with runny cream.
Today’s song plant. Sunny Afternoon. The kinks.