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On your marks... bake

AlLMOND and raspberry cake with passion fruit drizzle

Ingredients:

40g flaked almonds

250g Flora Buttery

400g caster sugar

6 eggs

120g plain flour, sifted

60g self-raising flour, sifted

100g ground almond

150ml natural yogurt

250g raspberries

3 passion fruit – scrape out the seed mix – with a table spoon of sugar

Method:

1. Preheat oven to 180°C (160°C fan). Lightly grease a 24cm springform pan and line the base and sides with baking paper.

2. Sprinkle almond flakes at the bottom of the pan.

3. Cream the Flora Buttery and sugar together until light and fluffy. Add the eggs in one at a time, beating well after each addition.

4. Fold in the sifted plain and self-raising flour, ground almond, yogurt and raspberries.

5. Pour the mixture into the prepared tin.

6. Baked for a around 1 hr and 15 min or until cooked through (insert skewer, if it comes out clean, the cake is cooked).

7. When the cake is cool enough to handle, take it out from the tin and drizzle with passion fruit.

Each serving contains:

Calories: 339kcal (17pc of an adult's guideline daily amount)

Sugars: 26.3g (29pc)

Fat: 19.5g (28pc)

Saturates: 4.1g (20pc)

Salt: 0.4g (7pc)


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