Friday, September 07, 2007

Raspberry and pinenut cake with youghurt cream


Hello everyone, long time no post!
Here is a cake I took to a friends dinner party the other day. Quite simple to make and devoured by everyone. I got it from a back issue of Aus. Gourmet Traveller.
Raspberries are finishing here as the summer has been terrible but I suspect you will all be able to get them pretty easily still.

150g SR Flour
75g Plain flour
90g ground almonds
250g unsalt butter
220g caster sugar
4 eggs
90g pinenuts
grtaed rind and juice of 1 lemon
360g raspberrries
140g raspberyy jam warmed with T spoon of water

Topping
200g brown sugar
40g plain flour
80g cold unsal butter, chopped


For topping combine sugar and flour in a bowl. Then rub in butter until like coarse breadcrumbs.
Sift flours, ground almonds and 1/2t salt in coarse sieve into a bowl, then set aside.
Using an electric mixer beat butter and sugar unti light and fluffy, add eggs one at a time, beating well....
Stir in flour mixture, 30g of the pinenuts and grated lemon rind and juice until well combined, the mixture will be quite stiff.
Spoon mixture into a greased and base lined 22cm springform tin, level top and bake at 190C for 40 minutes. ( I cooked for less time as it seemed well done so watch your cooking time)
Working quickly, sprinkle topping over cake, then scatter over 240g of the raspberries, reduce oven to 160C and return cake to oven and cook for a further 20 mins until tester comes out clean.
Remove cake from oven, drizzle with warm raspberry jam and press remaining raspberries into the jam, then scatter with remaining pinenuts. Release the sides of the pan and place cake, with base, on a cooling rack.
Serve cake slices with spooonfuls of youghurt cream........
The cake will keep refirgerated in airtight container for up to 3 days

Youghurt Cream
300ml thickened cream
150ml greek stlye youghurt
55g icing sugar

using an electric beater whisk until soft peaks form.