We've been on chook duty at school this week. One of the advantages of chook duty is keeping the eggs. At this time of year the girls are busy and we are loving the bounty. It means we can use eggs eggstravagantly and whip up some delicious fare that requires more eggs than we'd usually use in one hit.
This recipe was unearthed during a search for "berries" and "cake". During summer we go berry picking, and freeze some of the harvest for use throughout the year (when there's six of us the picking rate is rather high!). Well, I've used the last of the blueberries but had enough raspberries to whip up a cake. Earlier in the day I'd made some ice-cream which leaves one with the dilemma of what to do with a bunch of egg-whites. This cake is the perfect solution -
Raspberry and almond cake
2/3 cup plain flour
100g ground almonds
1 & 1/3 cups caster sugar
1 tspn vanilla extract
150g butter, melted, cooled
icing sugar for dusting and making it all pretty at the end
Preheat the oven to 200 deg C
Grease and line a 20 x 30 cm tin
Place flour, ground almonds, sugar and vanilla in a large bowl and mix well.
Beat eggwhites with a pinch of salt until stiff peaks form.
Fold eggwhites into almond mixture and gently stir in butter.
Spoon the mixture into the prepared tin. Scatter the berries* on top, followed by the oats**. Bake for 40 mins, or until a skewer inserted into the centre comes out clean. Dust with icing sugar just before serving.
*I had raspberries on hand. I'm sure it would be fine to use any berries, fresh or frozen.
**the recipe actually called for flaked almonds. Didn't have any, so settled for oats instead. I'm sure it's slightly healthier that way!
So I guess this post means I'm officially back in the saddle for 2013. There are changes planned at Chez Squirt Baby, and these will be rolled out as the kids ALL go to school and I settle into a life of lattes, manicures and long boozy lunches. It's all good. Promise!