Monday, February 18, 2008

Berry and Almond Cake

Ingredients (serves 8)
2/3 cup plain flour
3.5 oz ground almonds
1 1/3 cups caster sugar
1 tsp vanilla extract
8 eggwhites
5 oz butter, melted, cooled
4 oz punnet raspberries
5 oz punnet blueberries
2 oz flaked almonds
Icing sugar, optional, for dusting

Preheat oven to 400 F. Place flour, ground almonds, sugar and vanilla in a large bowl and mix well to combine. Using an electric mixer, beat eggwhites and a pinch of salt in a large bowl until stiff peaks form. Fold eggwhites into almond mixture then gently stir in butter.
Grease and line a 8 x 12 inch slice tin. Spoon cake mixture into prepared tin. Scatter with combined berries, followed by flaked almonds. Bake for 40 minutes or until a skewer inserted into the centre comes out clean. Cool and transport in tin. Dust with icing sugar just before serving. Cake is best made on day of eating.

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