Nigella Raspberry And Almond Cake
Discover the delight of baking with Nigella Lawson's Raspberry and Almond Cake, a dessert that combines the nutty richness of almonds with the fresh, tangy sweetness of raspberries. This cake is not only a testament to Nigella's prowess in creating desserts that charm with every bite but also a beautiful blend of flavors and textures that promise to please any palate.
Nigella's Raspberry and Almond Cake: A Brief Description
Nigella Lawson, a household name in the culinary world, offers a Raspberry and Almond Cake that is both simple and sophisticated. Its moist, tender crumb is enriched with ground almonds, while the raspberries provide bursts of juicy flavor. This cake is perfect for tea time or as a dessert for special occasions, showcasing how simple ingredients can be transformed into an exquisite treat.
Cultural or Historical Context
The Raspberry and Almond Cake is a classic example of British baking, drawing on the tradition of using almonds and fresh fruit in desserts. Nigella Lawson, renowned for her approachable yet luxurious recipes, has made this cake a favorite among home bakers seeking elegance and simplicity in their baking endeavors.
Ingredients for the Raspberry and Almond Cake
- Unsalted butter: 115g
- Caster or granulated sugar: 150g
- Large eggs: 2
- Vanilla extract: 1/2 tsp
- Almond extract: 1/2 tsp
- Plain or all-purpose flour: 175g
- Almond meal or ground almonds: 75g
- Baking powder: 2 tsp
- Salt: 1/4 tsp
- Full fat or whole milk: 180ml
- Fresh raspberries: 125g
- Flaked almonds: 30g
- Optional: Icing sugar for serving
Preparation Instructions
- Preheat your oven and prepare an 8-inch round cake pan with baking paper.
- Cream butter and sugar until pale, then incorporate eggs and extracts.
- Mix in the dry ingredients alternately with milk until just combined.
- Gently fold in most of the raspberries, pour the batter into the pan, and then press in the remaining raspberries on top along with flaked almonds.
- Bake until golden and a skewer comes out clean, then cool on a wire rack before serving, optionally dusted with icing sugar.
Storage and Reheating
This cake keeps well in an airtight container at room temperature, making it perfect for preparing ahead of time. It can also be frozen for longer storage, ensuring you have a delicious treat on hand whenever desired.
Nutritional Information
Each slice of this Raspberry and Almond Cake offers a balanced combination of fats, proteins, and carbohydrates, with an emphasis on the nutritional benefits of almonds, such as fiber, vitamin E, and healthy fats.
Frequently Asked Questions
Can I use frozen raspberries? Yes, you can use frozen raspberries without thawing them to prevent the batter from turning pinkish.
How can I prevent raspberries from sinking to the bottom? Tossing the raspberries in a small amount of the flour from the recipe before folding them into the batter can help.
Can the cake be made gluten-free? Yes, by substituting the all-purpose flour with a gluten-free blend and ensuring your almond meal is gluten-free, you can easily adapt this recipe.
This Raspberry and Almond Cake by Nigella Lawson is more than just a dessert; it's a celebration of flavors and textures that come together in perfect harmony. Whether you're a seasoned baker or new to the kitchen, this cake is sure to impress and delight.