About this recipe: This bakewell cake recipe was made possible by Joanne Motley. This cake contains ground almonds, vanilla extract, white chocolate spread and cherries.
Ingredients
Serves: 12
- 150ml Flora Cuisine
- 150g golden caster sugar
- 150g self-raising flour
- 150g ground almonds
- 2 large free range eggs
- 1 teaspoon vanilla extract
- 6 teaspoons white chocolate spread
- 150g cherries, stones removed
- 25g flaked almonds
Method
Prep:12min › Cook:40min › Ready in:52min
- Preheat oven to 180 C / Gas 4.
- Using a food processor or an electric mixer, blend together the Flora Cuisine, sugar, flour, ground almonds, eggs and vanilla extract. Place half of the mix into a greased, lined 20cm (8 inch) round cake tin and smooth out.
- Dot the chocolate spread, ½ tsp at a time, all over and scatter with the stoned cherries. Drop the remainder of the cake mix in dollops over the cherries and spread to cover. Scatter with flaked almonds.
- Bake for 40 minutes until cooked through and golden brown. Test by poking with a skewer; if it comes out clean, the cake is cooked.
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