RASP­BERRY AND ORANGE CAKE

EDP Norfolk - - Mary Kemp’s Home Cooking - Crème fraiche is an ideal ac­com­pa­ni­ment.

FROM CERES BOOK SHOP, SWAFFHAM

Method

Pre­heat oven to 180C/fan 160C/gas mark four. Grease and line 23cm (9in) spring-re­lease or loose bot­tom cake tin.

Cream 175g sugar in bowl with but­ter un­til light, then grad­u­ally beat in eggs. Fold in flour, orange zest and ground al­monds un­til smooth and creamy.

Turn mix­ture into tin and level sur­face. Scat­ter with rasp­ber­ries. Sprin­kle over re­main­ing 50g sugar and flaked al­monds.

Bake for about an hour, un­til risen and just firm to the touch. A skewer in­serted into the cen­tre of cake should come out with a few moist crumbs cling­ing to it.

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