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How to make Raspberry, chocolate and almond tea cake

Yield = 6
Prep time: 0:20
Cook time: 1:00
Total time: 1:20

Ingredients

  • 150g softened unsalted butter, chopped
  • 2/3 cup (150g) caster sugar
  • 2 eggs
  • 1/2 teaspoon almond extract
  • 50ml milk
  • 1 cup (150g) self-raising flour, sifted
  • 150g almond meal
  • 3/4 cup (135g) NESTLÉ BAKERS' CHOICE Dark CHOC BITS
  • 150g fresh or frozen raspberries
  • 1/3 cup (25g) flaked almonds
  • Icing sugar, to dust
  • Double thick cream, to serve

Method

  • Step 1 Preheat the oven to 180°C. Grease and line base and sides of a 20cm cake pan.
  • Step 2 Beat the butter and caster sugar with electric beaters until thick and pale. Add the eggs, 1 at a time, beating well after each addition. Add the almond extract and milk, then beat to combine. Fold in the flour and almond meal, then fold in the chocolate chips and raspberries. Spoon into the pan, then sprinkle over the flaked almonds.
  • Step 3 Bake for 50 minutes or until a skewer inserted into the centre comes out clean. Cool cake in pan for 10 minutes, then turn out onto a wire rack and cool completely. Dust with icing sugar. Serve with cream.