easy showstopping, crowd-pleasing cakes get in the mood for Bake Off with these delicious recipes
Get in the mood for Bake Off 2018 with these easy but impressive cakes
Almond cake with peaches and raspberries
The tastes of summer are in this cake, which has a texture similar to a Madeira cake.
Easy/Prepare ahead • Ready in 1 hr 15 mins, plus cooling • Serves 8-12
2 eggs
160g crème fraîche
1tsp almond extract
165g self-raising flour
35g ground almonds
200g caster sugar
½ tsp baking powder
½ tsp bicarbonate of soda 175g unsalted butter, softened for the filling and topping
350g raspberries
2 peaches
250ml double cream you will need
2 x 20cm sandwich tins, the bases and sides lined with baking parchment
1 Heat the oven to 180C, gas 4. Mix the eggs with half the crème fraîche and the almond extract. Mix together the dry ingredients, then add the butter and remaining crème fraîche. Mix with an electric hand whisk. Gradually add the egg mixture, beating well after each addition. Divide between the tins and bake for 35-45 mins, then leave in the tins for 10 mins before cooling on a wire rack.
2 For the filling, crush 100g raspberries with a fork. take half a peach and cut into small cubes. Very lightly whip the cream (the acidity from the raspberries will make it stifen further) and swirl through the fruit. Put the cream on the bottom cake layer then top with the other layer. slice the remaining peaches, arrange them around the top of the cake, fill with the remaining raspberries and dust with icing sugar.