A great bake from my friend, Luke. A great cook in his own right.
One good thing about having a friend who is as interested in cooking as you are, is that you often end up swapping recipes and tips with each other. As you can imagine, Luke and I have shared ideas and recipes with each other nigh-on every day since we started our friendship. We call each other our kitchen allies, or Nigella (Luke) and Nigel (me), or if you are of the YouTube generation the Danisnotonfire to my AmazingPhil.
One day Luke created a new cake recipe and kindly shared with me, and I just couldn’t resist sharing it with you.
Raspberry and Almond Bundt Cake – great for afternoon tea
Luke sent me this in the form of short notes. I’ve written it out properly for you.
300g unsalted butter, softened
300g caster sugar
200g plain flour
100g ground almonds
1 tsp good almond extract
1 tsp good vanilla extract
2 tsp milk
1 handful fresh raspberries, or thawed frozen ones (Luke says roughly half a punnet of fresh)
Preheat the oven to 190c/fan 180c/gas 5. Grease a bundt tin well, or use a cake pan spray.
Cream the butter and sugar until light and fluffy. Gradually beat in the eggs, one at a time, beating well between each addition. Fold in the flour and almonds, then the extracts and milk. Spoon the mixture into the tin, adding in the raspberries as you go.
Bake for approximately 30 minutes until golden, and an inserted skewer, when removed, comes out clean. Cool on a wire rack.
Once cool, drizzle over a glace icing (icing sugar mixed with a little water), toasted flaked almonds and extra raspberries.
(Photograph courtesy of Luke Martin, 2014)