As I said last week, I’m revisiting some old recipes posted earlier along with others in Spanish. Here’s the second one, a recipe published on February 8th 2011. The picture isn’t that good looking, but the cake is delicious, trust me!
Raspberry & almond cake
Ingredients250 g fresh raspberries 100 g raspberry jam/marmalade 150 g butter at room temperature 150 g sugar 150 g ground almonds 200 g flour 2 eggs 1 tbsp. cinnamon 1 tsp. baking powder
Preheat the oven to 350 ºF (180 ºC).
In a bowl combine flour and baking powder. Add sugar, almonds and cinnamon. Beat in eggs and butter and mix until you get a smooth dough.
Grease a pie plate and put in the dough, reserving about a quarter of it. You have to stretch it with your hands, until it covers bottom and sides of the plate. Spread the marmalade and pour in the raspberries.
Cover with long strips made of the dough reserved and brush with an egg. Bake for 50 minutes.
Serve warm or cold.