Raspberry, White Chocolate and Almond Loaf Cake, from Bakes by Michelle.
INGREDIENTS:
- 145g ground almonds
- 145g margarine/butter
- 145g caster sugar
- 145g self-raising flour
- 2 large eggs
- 2tsp almond extract
- 250g fresh raspberries
- 50g white chocolate chips
- 1 1/2 tbsp milk
- Flaked almonds (for top)
- Icing sugar mixed with water to make a thick icing with a little pink food gel
- Edible flowers for decoration
METHOD:
- Preheat oven and grease and line a 2lb loaf tin.
- Blitz all the ingredients in a food processor (apart from raspberries) and stir through chocolate chips.
- Pour half the mixture into the tin, then top with lines of raspberries.
- Top with remaining cake mix and scatter a few raspberries all over the top.
- Scatter flaked almonds over the top.
- Bake at 160 fan for 40-50minutes in the oven or until a skewer comes out clean.
- Mix some icing sugar with enough water to make a thick paste, then add a little pink food gel.
- Drizzle icing all over the top of the cooled cake and decorate with edible flowers.