Peanut and raspberry are a match made in heaven and Bonnie’s latest delicious recipe celebrates the combination to perfection. With it’s almond flour base, peanut butter, loads of fresh raspberries and *THAT* icing, this cake makes for the perfect afternoon tea.
Topped with a mountain of fresh raspberries and our tip - do not hold back on the icing!
Bonnie's Peanut and Almond Raspberry Cake Recipe
Ingredients
- 250g butter, melted
- 1 cup caster sugar
- 1 tsp vanilla extract
- 2 1/4 cups almond meal (the natural unhulled type is best)
- 1 cup crunchy peanut butter, softened slightly in microwave
- 1 tsp baking powder
- 2 1/2 cups fresh or frozen raspberries, plus extra fresh to serve
- 4 eggs
- 2 cups icing sugar
- Lemon juice
Method
1. Preheat the oven to 180 C.
2. Mix the melted butter and sugar together and then whisk.
3. Mix in the softened peanut butter and vanilla.
4. Mix in eggs one by one.
5. Gently stir in the almond meal and 2 cups of raspberries.
6. Pour into a lined and greased 20cm round cake tin.
7. Bake at 180 C for 40 minutes, or 45 minutes if frozen berries were used.
8. Once cake has cooled, remove from the tin.
9. Make icing by seiving 1/2 cup of raspberries over the icing sugar.
10. Discard the pulp and seeds & mix using lemon juice to thin out the icing.
To serve
Pour the icing over the cake and decorate with more fresh raspberries.
