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Raspberry and almond cake

June 28, 2012

Mmmmmm Home grown Raspberries……

what better to make than Cake……

Well other than Eton Mess but I had that last weekend!!

Its a basic Victoria sponge recipe

6oz caster sugar, 6 oz margarine, 3 eggs, 6 oz self raising flour and some vanilla essence.

Basically, you cream together the sugar, vanilla essence and the margarine, whisk in the eggs, add the flour stir it all up till it forms a good smooth mixture.  I then added a couple of handfuls of homegrown raspberries and some chopped almonds and gave them a gentle stir through…. too much and the whole cake mix goes pink, just enough makes pink and vanilla swirls!!! YUM!!!

And then divide into 2 cake tins and bake in the oven.

For this one I doubled the recipe so I baked it at 190 c for about 35 minutes, but for the single recipe I usually do 20 minutes baking time.

I then used some of my homemade  jam  and then made up some butter icing creaming together icing sugar and butter and spreading through the middle of the two cakes.

YUM!! and perfect for having with a cup of tea!!

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