White, dusty flour, soft butter, soft flakey almonds and the coarse sugar crystals sounds like cooking poetry.
The smell of brown sugar caramelising when baking in the oven stirred through with almond oil; doubled up with flaked almonds and colourful berries, just makes you want to eat everything up.
For an everyday cake, it has a soft, moist crumb from Azada’s Almond Oil and the sweet, berry juices from the raspberries giving you the most juiciest of cakes.
Makes 25 portions
30 ml Azada Almond Oil
500 grams all purpose flour (all purpose gluten-free cake flour)
220 grams softened salted butter
160 grams brown sugar
150 ml almond milk
150 grams yellow raspberries
60 grams shredded coconut
50 grams flaked almonds
15 grams baking powder
2 large eggs
Preheat the oven to 180°C/ Gas mark 4/ 356°F
Sift the flour and baking powder into a large bowl, add the butter and with your fingertips rub until the mixture resembles fine breadcrumbs.
Gently mix in the sugar, flaked almonds, shredded coconut and yellow raspberries and set aside.
In a separate bowl, beat the eggs, Azada’s Almond Oil and the almond mix. Once combined, add to the flour mixture and mix until combined.
Bake for 1 hour until risen and golden brown.
Leave to cool before slicing and devouring with a cup of tea.