Saturday, 17 December 2016
Monday, 11 July 2016
So go ahead and make this dessert and enjoy the superb compliments that come your way!
Recipe Source: From one of my sessions at the ICCS cook off
Monday, 16 May 2016
30 ml of strong coffee (optional but recommended)
Frozen Raspberries/Strawberries (fresh can be used as well)
1-2 tbsp almond meal/semolina/desiccated coconut/plain flour for greasing(whatever is available but one of the first two options are recommended)
Grease and flour a 6" pan (I used almond meal). Pre heat the oven at 175 degree celcius.
Melt butter in a bowl in the microwave and let it cool slightly. Add the eggs and beat. Now add sugar and mix well. Add the coffee if using.
Add rest of the ingredients and mix well making sure there are no lumps.
Pour some batter in the prepared pan and in an artistic way push raspberries into the batter.
Pour the rest of the batter on top. Put in the middle of the oven at 175 degree celcius for about 15-20 mins. Use a toothpick to check if it is done. Batter should not get stuck on the toothpick. It should be just cooked otherwise the cake will be too dry (I went wrong here and overbaked it by about 3-4 minutes).
Note that there’s no baking powder so cake will not rise. It should be quite flat and compact.