Raspberry-Almond Loaf Cake

Name: Raspberry-Almond Loaf Cake
Total time: 2 h 15 min
Yield: 15 servings
Ingredients: 1 1/3 cups butter or margarine; 1 cup sugar; 4 medium eggs; 1 1/3 cups flour; 1 cup ground almonds; 2/3 cup cornstarch; 1 teaspoon baking powder; 2 vanilla beans cut lengthways with the seeds scraped out; 1 cup frozen raspberries thawed and drained; powdered sugar for dusting

RecipesPlus

10Ingredients

330Calories

2Hours

Ingredients

servings:

1 1/3 cups butter (or margarine)
1 cup sugar
4 medium eggs
1 1/3 cups flour
1 cup ground almonds
2/3 cup cornstarch
1 teaspoon baking powder
2 vanilla beans (cut lengthways with the seeds scraped out)
1 cup frozen raspberries (thawed and drained)
powdered sugar (for dusting)

Directions

In a mixer fitted with a paddle attachment, blend the butter, sugar and a pinch of salt until the mixture is light and fluffy. Slowly beat in the eggs, one by one, then sift in all but 1 tbsp of the flour, the ground almonds, cornstarch and baking powder. Fold the mixture until the dry ingredients are fully mixed in, then stir in the vanilla seeds.
Pour a quarter of the cake mix into a greased loaf pan (about 10 inch in length). Toss the raspberries with the remaining tbsp of flour, fold them into the rest of the cake mix, then pour it into the pan. Smooth the top of the cake with a flat knife, then bake in a preheated oven at 325°F for about 45-50 mins, then cover the cake with parchment and bake for a further 40-45 mins. Remove the cake from the oven and set it to rest on a wire rack for about 15 mins. Turn the cake out of the pan and dust with powdered sugar. Cut into slices and serve. This cake goes well with walnut ice cream.

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