Wednesday, 29 May 2013

Invitation to The Mad Tea Party 2013

Psssst! Said the White Rabbit, News just in!
The marvellous Vanessa Valencia of A Fanciful Twist has invited us to her 6th annual Mad Tea Party!
With cakes, and sweets and oh so many delights, it's going to be the blog party of the summer!
I'm already making plans for the Idle Bakes party feast, it's going to be scrumdidlyumptious! 
Do hope you can visit us online come the 13th July, and even feel inspired to join in the fun by throwing your own Mad Tea Party too!
More details of how to throw your own party are given at A Fanciful Twist, it's oh so easy, you know you want to....

Friday, 10 May 2013

Raspberry Bakewell Cake

This is a variation of the Bakewell cake I've baked before, but this time with a raspberry flavour instead of the original cherry gluten free version posted here. If you ask me it tastes of May, holidays and sunshine (as well as almonds and raspberries of course).

Recipe Serves 8 -10
Adapted from the recipe at BBC Good Food Online, see the recipe here

150g ground almonds
150g caster sugar
150g unsalted butter
150g self raising flour
2 large eggs
1 tsp almond extract
250g fresh raspberries
2 tbsp flaked almonds
1 tbsp icing sugar for decoration

1. Heat oven to 180 (160C Fan) and line and grease a 20cm spring form cake tin.

2. Cream the butter and sugar together until light and fluffy.

3, Add the first egg, and beat well before adding the second into the mixture. Beat again, before throwing in the ground almonds and almond extract.

4. Next sieve in half the flour, and stir gently with a metal spoon until well combined.

5. Sift in the rest of the flour and stir.

6. Pour half the batter over the base of the cake tin, before placing the cherries evenly over the top. Then add the rest of the batter ontop, spread and smooth down with a spatula. Make sure that all the cherries are covered by the batter.

7. Sprinkle the flaked almonds over the cake, then put in the oven to bake for approx 50 minutes. You'll know it's done when a skewer comes out clean.

8. Take out of the oven and leave to cool in the tin for at least half an hour.

9. When the cake is completely cool, remove from the tin and dust a little icing sugar over the top. Serve immediately.

This cake was idly baked while I listened to REM's album Automatic For The People