Time for some sweet stuff!
As you can see from this blog, I don’t bake that often. Partly because I don’t consider myself much of a baker. And out of self-preservation as usually, we’d be eating the lot on our own… 😁
However, I reckon that several hundreds of cupcakes and cookies were made over the years as handouts for the kids’ birthdays and several primary school events. Therefore, I found myself slaving away in the kitchen the evenings before on several batches of cupcakes with the kids nowhere to be seen of course…
So for the last primary school birthday of my youngest son, I suggested making something different for a change. From a list of recipes, he picked this raspberry custard cake from Olive Magazine and a regular chocolate brownie (which strangely turned out to resemble a slab of chocolate concrete but the kids loved it nonetheless).
To test if the raspberry custard cake would be any good, I made it the weekend before, and this easy-to-make fluffy sponge cake came out very well.
The tartness of the fresh raspberries are cutting through the sweetness of the cake and despite the small quantity of ground almonds, a definite marzipan undertone shines through. However, everybody’s favorites were the bits with custard.
Therefore, I added more dollops of custard on top of the final cake, which is reflected in the recipe below. Enjoy!!
The Recipe (serves 20)
- 250g / 9oz butter, softened, plus some extra for the tin
- 350g / 12½oz custard, divided
- 250g / 9oz golden caster sugar
- 4 large eggs
- 1 tsp vanilla extract
- 300g / 10½oz self-raising flour, sifted
- ½ tsp baking powder
- 60g / 2oz ground almonds
- 250g / 9oz fresh raspberries
- 2 tbsp flaked almonds
- icing sugar, for dusting
- Pre-heat your oven to 160℃ / 320℉ and butter and line a 20x30cm / 8×12″ tin with parchment paper.
- Put 150g / 5¼oz of the custard together with the butter and sugar in the bowl of a stand mixer and beat on medium speed until pale and fluffy.
- Beat in the eggs one by one, followed by the vanilla extract.
- On low speed, fold in the flour, baking powder, and ground almonds.
- Transfer the cake batter to the tin, leaving it rough on top. Scatter over the raspberries, and dot over dollops of the reserved 200g / 7¼oz of custard.
- Finish with scattering the flaked almonds over the cake (a bit more evenly than pictured below…).
- Bake for 30 to 35 minutes or until a skewer poked into the middle of the cake comes out clean (30 minutes proved enough in my convection oven).
- Let the cake cool, then cut it into 20 pieces and dust with a little icing sugar to serve.