Raspberry and Amaretti Crunch Cake
In response to popular request from my Facebook Friends, I am sharing my version of this recipe, originally from The Good Food magazine mini book '101 Tempting Deserts'.
Baking is one of the things I do to relax from designing. Knitting might be relaxing, but designing is not! There is a lot of maths, and a lot of head scratching at times. You need to try and get the pattern exactly right otherwise knitters will be scratching their heads as well, as I don't like it when that happens. The level of precision required in writing knitting patterns is quite extreme. One typo (say a 26 instead of a 25) can cause a great deal of confusion. Not so with baking.
One of the things that appeal about baking is that you can be a little (or a lot) creative and it doesn't usually matter. The only people who will suffer the consequences of a cake 'gone wrong' will be your family or friends. And usually they don't mind too much, because let's face it - a homemade cake that's slightly sqwifffy is almost invariably (read 'always') better than a shop bought one.
So, last weekend, I took some time off from writing my knitting book, and made a cake. This is the one I made. I always do things ever so slightly differently from the recipe. Its my way of rebelling. In my work, rebelling against the principles of pattern writing is a pretty serious matter, so I have to find other ways to have fun.
Raspberry and Amaretto Cake 'Pattern'
175g/6oz soft butter (I always use goats butter - it makes much better cakes)
175g/6oz golden caster sugar
3 large eggs (the recipe just says 'eggs' but I reckon that large ones are always the best bet for a cake)
140g/5oz self-raising flour
85g/3oz ground almonds (I buy mine in this lovely big pack from Silver Lane Health Food shop, not to be found anywhere else that I have ever known They've had the same home printed labels since I was a child, and I remember dragging my long-suffering mother in there to buy free range eggs and Ecover washing up liquid when it was ever so new and super-worthy. It still the same amazing smell too.)
150g/5½oz amaretti biscuits - the crunchy ones, not the soft ones. The mini ones are best.
220g punnet raspberries. The recipe says 250g but the supermarkets seem to sell raspberries in 220g punnets, and let's face it, you are not going to buy an extra one for 30g....The recipe says serve the 30g raspberries with the cake, so I just put all the raspberries in the cake instead and have an extra dollop of creme fraiche.
Icing sugar to liberally dust
Half Fat Creme Fraiche (the recipe says cream, but there has to be SOME restraint shown here, surely, as its January, and I always find the fresh and tangy flavour of creme fraiche goes better with the sweetness of a cake like this. Cream is TOOO much).
I gather that this cake 'per serving' (depending obviously on the size of a serving) will give you an injection of 640 kcalories, protein 12g, carb 68g, fat 37g, saturated fat 17g, fibre 4g, added sugar 34g, salt 0.92g.
So all in all, maybe one for the 'day off' from your New Year diet!
Happy baking! Post your pics!
I'm crazy about yarn, Scotland, food, my husband and my three girls, and I live in a perpetual state of organised chaos. Some just call it creativity.