Raspberry, chocolate & almond cake

Name: Raspberry, chocolate & almond cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8
Ingredients: 150 g butter, at room temperature; 150 g soft light brown sugar; 2 British Blacktail Free Range Large Eggs, lightly beaten; 1 tsp almond extract; 50 ml whole milk, plus more if needed; 125 g raspberries; 150 g self-raising flour; 150 g ground almonds; ½ tsp baking powder; 100 g 70% cocoa dark chocolate, broken into small chunks; 4 tbsp flaked almonds; Icing sugar, to dust

This trio is one of Diana Henry's favourites combinations in a cake.

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Vegetarian

Serves8
CourseCake
Prepare15 mins
Cook50 mins
Total time1 hr 5 mins

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Ingredients

150g butter, at room temperature
150g soft light brown sugar
2 British Blacktail Free Range Large Eggs, lightly beaten
1 tsp almond extract
50ml whole milk, plus more if needed
125g raspberries
150g self-raising flour
150g ground almonds
½ tsp baking powder
100g 70% cocoa dark chocolate, broken into small chunks
4 tbsp flaked almonds
Icing sugar, to dust

Method

Heat the oven to 180ºC, gas mark 4. Butter a 20cm springform cake tin, then line the base with baking parchment. Beat the butter and sugar until light and fluffy, then add the eggs a bit at a time – ensuring that each addition is well incorporated before adding the next.
Add the almond extract and slowly beat in the milk. Toss the raspberries with 2 tbsp of the flour. Fold the rest of the flour, all the ground almonds and the baking powder into the batter. You want a reluctant dropping consistency, so add more milk, 1 tbsp at a time, until it’s right, then fold in the chocolate chunks, the floured raspberries and any excess flour (flouring stops the fruit sinking to the bottom of the sponge).
Scrape this into the prepared tin, level the top and bake for 50 minutes, sprinkling the flaked almonds on top halfway through. Insert a skewer into the middle of the cake, if it comes out clean, the cake is done. Leave in the tin for 10 minutes, then unclasp the surround, carefully move the cake to a wire rack and leave to cool completely.
Remove the base from the cake and peel off the paper, then put the cake on a serving plate. Sift a little icing sugar over the top. Serve with the cream (or cream and yogurt), sweetened with the sugar and whipped to soft peaks.