Recipe: Almond Cake with Raspberries
ALMOND CAKE WITH RASPBERRIES WITHOUT ADDED SUGAR
Recipe author: Malin Seijboldtt
Here is a recipe for a real bakery favorite. Juicy and soft sponge cake with a crispy and crunchy coating. It's as good as it sounds!
This recipe for a Swedish Almond Cake is a slightly healthier alternative that is completely without added sugar but is just as sweet and delicious. Suitable for everyone and is a great summer dessert.
INGREDIENTS
Base:
- 2 dl Use like sugar
- 2 eggs
- 100 g melted butter
- 2 dl flour (gluten-free for those who wish)
- 1 tsp baking powder
- 2 tbsp milk
- 100 g frozen raspberries
- 75 g butter
- 3/4 dl Use like sugar
- 2 tbsp flour (gluten-free for those who wish)
- 2 tbsp milk
- 75 g almond flakes
INSTRUCTIONS:
Start with the bottom of the cake. Melt the butter and add the milk. Let the mixture cool down. Whisk the eggs and Use like sugar until fluffy. Mix the flour and baking powder together and add this to the egg mixture alternately with the butter mixture. Mix well until it has become a dough.
Butter and flour a round pan. Spread the dough in the mold and add the frozen raspberries. Bake in the oven at 175°C for about 30 minutes.
While the cake is in the oven, make the tosca topping. Start by melting the butter in a pan and then add the remaining ingredients and stir. Let the ingredients melt together and bring to the boil.
Then spread the toscatopping over the warm cake, raise the temperature to 200°C and bake the cake for another 15 minutes or until the cake has a nice golden brown color.
Remove the cake and top with fresh raspberries and blueberries. Ready to serve!
