Almond Cake with Raspberries and Cream

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Almond Cake with Raspberries and Cream
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in

Ingredients

for
4
Ingredients
Butter (for molds)
100 grams
60 grams
soft Butter
60 grams
1
½ teaspoon
40 grams
40 grams
ground almonds (peeled)
1 generous pinch
50 milliliters
1 tablespoon

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.