Nigella Raspberry And Almond Cake is a delectable dessert made with ground almonds, fresh raspberries, and a hint of vanilla extract. Its soft, supple texture and fruity sweetness, and nutty richness are exquisite. Nigella Lawson’s cake is a delicious treat for any occasion.
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💗💗 The Benefits Of Trying This Delicious Recipe
- Bursting With Flavor. The acidic, nutty flavor of fresh raspberries with almonds makes every bite wonderful.
- Moist And Tender Texture. Ground almonds make the cake moist and delicate, making each slice irresistible.
- Easy To Make. This easy recipe lets you make a homemade dessert in no time with simple supplies and instructions.
- Versatile And Adaptable. This cake can be served for breakfast, dessert, or afternoon snack.
- Eye-Catching Presentation. The cake’s crimson raspberries make it a showpiece at any party.
🥜Nigella Raspberry And Almond Cake Ingredients
- 200g ground almonds
- 100g all-purpose flour
- 1 ½ tsp baking powder
- 200g unsalted butter, softened
- 200g granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 300g fresh raspberries
- Powdered sugar (for dusting)
🍰 How To Make Nigella Raspberry And Almond Cake
- Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Grease and line with parchment paper a 9-inch round cake pan.
- Combine the ground almonds, flour, and baking powder in a basin. Combine and place aside.
- In a separate, large mixing basin, cream the butter and sugar until light and fluffy.
- Before adding the next egg, ensure that the previous egg is completely incorporated. Incorporate the vanilla extract.
- Gradually combine the dry ingredient mixture with the liquid ingredient mixture using a light hand. Take caution not to overmix the ingredients.
- Carefully fold in the fresh raspberries without breaking them.
- Pour the cake mixture evenly into the prepared cake pan.
- Bake for 40-45 minutes in a preheated oven, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and let it settle for 10 minutes in the pan. Then, place it on a wire rack to chill thoroughly.
- After the cake has been chilled, sprinkle powdered sugar on top for decoration.
- Cut the Nigella Raspberry And Almond Cake into slices and serve it with a cup of tea or as a delicacy for any occasion.
💭 Recipe Tips
- Use fresh raspberries for the best flavor and texture in your Nigella Toad Raspberry And Almond Cake.
- Ensure the ground almonds are finely ground to achieve a smooth and tender crumb in the cake.
- Don’t overmix the batter to avoid a dense and heavy texture; mix until just combined for a light and fluffy cake.
- Adjust the sweetness level by adding more or less sugar based on personal preference.
- Garnish the cake with a dusting of powdered sugar or a drizzle of raspberry sauce to enhance its visual appeal.
🍨 What To Serve With Raspberry And Almond Cake?
Nigella Raspberry And Almond Cake goes with many sides to enhance the cake’s flavor, add whipped cream or vanilla ice cream. Fresh raspberries and powdered sugar offer texture and contrast.
🎚 How To Store Raspberry And Almond Cake?
- In The Fridge. To store Traditional Nigella Raspberry And Almond Cake, cover it tightly with plastic wrap or place it in an airtight container at room temperature for up to 2-3 days.
- In The Freezer. For longer storage, wrap individual slices or the whole cake tightly in plastic wrap and store them in the freezer for up to 2-3 months.
🔥 How To Reheat Raspberry And Almond Cake?
- In The Oven. Bake at 180°C (350°F). Place slices or the whole cake on a baking sheet and loosely cover with aluminum foil. Heat for 10-15 minutes. This preserves cake texture and moisture.
- In The Microwave. Place a slice of cake on a microwave-safe platter to reheat. Heat it on medium power for 20-30 seconds until the required temperature is reached. Overheating may dry the cake.
- Steaming Method. Wrap the leftover cake in aluminum foil or a lidded heatproof container. Set up a steaming basket or rack. Simmer the saucepan with a little water. Cover the wrapped cake on the steaming rack. Steam for 10-15 minutes until hot.
FAQs
How Can I Enhance The Almond Flavor In The Cake?
To enhance the almond flavor, you can add a splash of almond extract to the batter. It will intensify the nutty aroma and taste, infusing the cake with a delightful almond essence.
What Can I Substitute For Ground Almonds In The Recipe?
If you don’t have ground almonds, you can substitute an equal amount of almond flour. It provides a similar nutty flavor and adds moisture to the cake, ensuring a delicious outcome.
What Type Of Frosting Pairs Well With The Raspberry And Almond Cake?
A cream cheese frosting pairs wonderfully with Raspberry And Almond Cake. Its tangy and creamy texture complements the sweet and nutty flavors, creating a delightful combination.
Can I Add Lemon Zest To The Cake For A Citrusy Twist?
Absolutely! Adding lemon zest to the cake batter will infuse it with a refreshing citrusy twist. The bright and zesty flavor of lemon complements the raspberries and almonds, creating a harmonious blend of tastes.
Try More Nigella Recipes:
- Nigella Raspberry And White Chocolate Cake
- Nigella Plum And Almond Cake
- Nigella Pear And Almond Cake
Nigella Raspberry And Almond Cake Nutrition Facts
Amount Per Serving
- Calories: 350 calories
- Total Fat: 25g
- Saturated Fat: 10g
- Cholesterol: 90mg
- Sodium: 150mg
- Carbohydrates:30g
- Fiber: 4g
- Sugars: 20g
- Protein: 8g
Are You Looking For Best Nigella Lawson Cookbooks ? Here Are Top 5 Best Seller Nigella Lawson Cookbooks You Should Have:
- At My Table: A Celebration of Home Cooking
- Nigella Express: 130 Recipes for Good Food, Fast
- Cook, Eat, Repeat: Ingredients, Recipes, and Stories (recommended)
- Nigellissima: Easy Italian-Inspired Recipes
- Nigella Kitchen: Recipes from the Heart of the Home
Nigella Raspberry And Almond Cake
Description
This Raspberry and Almond Cake recipe from Nigella is a great place to start if you want to make a tasty dessert, made with ground almonds, fresh raspberries, and a few other simple ingredients. It’s a simple treat that only takes 40 to 45 minutes to bake in the oven.
Ingredients
Instructions
- Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Grease and line with parchment paper a 9-inch round cake pan.
- Combine the ground almonds, flour, and baking powder in a basin. Combine and place aside.
- In a separate, large mixing basin, cream the butter and sugar until light and fluffy.
- Before adding the next egg, ensure that the previous egg is completely incorporated. Incorporate the vanilla extract.
- Gradually combine the dry ingredient mixture with the liquid ingredient mixture using a light hand. Take caution not to overmix the ingredients.
- Carefully fold in the fresh raspberries without breaking them.
- Pour the cake mixture evenly into the prepared cake pan.
- Bake for 40-45 minutes in a preheated oven, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and let it settle for 10 minutes in the pan.
- Then, place it on a wire rack to chill thoroughly.
- After the cake has been chilled, sprinkle powdered sugar on top for decoration.
- Cut the Nigella Raspberry And Almond Cake into slices and serve it with a cup of tea or as a delicacy for any occasion.
Notes
- Use fresh raspberries for the best flavor and texture in your Nigella Toad Raspberry And Almond Cake.
- Ensure the ground almonds are finely ground to achieve a smooth and tender crumb in the cake.
- Don’t overmix the batter to avoid a dense and heavy texture; mix until just combined for a light and fluffy cake.
- Adjust the sweetness level by adding more or less sugar based on personal preference.
- Garnish the cake with a dusting of powdered sugar or a drizzle of raspberry sauce to enhance its visual appeal.