Almond Cake with Raspberries and Cream

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Almond Cake with Raspberries and Cream
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Health Score:
5,4 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in

Ingredients

for
4
Ingredients
butter (for molds)
100 grams Raspberries
60 grams soft butter
60 grams sugar
1 egg
½ teaspoon lemon zest
40 grams Pastry flour
40 grams ground almonds (peeled)
1 generous pinch Baking powder
50 milliliters Whipped cream
1 tablespoon Vanilla sugar
How healthy are the main ingredients?
RaspberrysugareggalmondWhipped cream

Preparation steps

1.

Preheat oven to 180°C (approximately 350°F.) Churn 4 pudding molds or substitute a spare muffin tin,

2.

Rinse and dry raspberries and spread across molds.

3.

Beat butter and sugar until creamy then add egg and lemon zest. Mix flour with almonds and baking powder and stir into egg batter. Pour batter into molds and bake in oven about 25 minutes. Allow pudding to cool in molds for 5 minutes then overturn onto plate.

Whip cream with vanilla sugar until stiff and use to top warm pudding.