This is a delicious cake. It has an appealing golden brown and chewy crust-like exterior with the surprise crunch of flaked almonds that are baked into it. The yellow almondy cake is complimented by the soft, tart raspberries that are found scattered within.
This cake is definitely best served fresh out of the oven and still warm. My only regret with this is that I didn’t have any custard on hand – as I think it would have been the best accompaniment.
25g flaked almonds
250g butter, at room temperature
2 cups caster sugar
1 cup plain flour
½ cup self raising flour
120g almond meal
⅔ cup sour cream
300g frozen raspberries
Preheat oven to 180C (160C if fan forced). Lightly grease a 25cm springform pan. Line base and side with baking paper. Sprinkle half of the flaked almonds over the base of the pan.
In a medium sized bowl sift together flours and gently stir through the almond meal and set aside.
In a separate large bowl, using an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Fold in the prepared dry mix, sour cream and frozen raspberries.
Pour cake batter into the prepared tin, smooth the top and sprinkle with remaining flaked almonds.
Bake for 1 & 1/2 hours, or until a skewer inserted comes out clean. Allow cake to cool in the tin. Serve while warm.