Esta es una exhibición prevé de cómo se va ver la receta de 'Butter Free Raspberry and Almond Cake' imprimido.

Receta Butter Free Raspberry and Almond Cake
by Hungry Jenny

Butter Free Raspberry and Almond Cake

I used Michael Ruhlman's Ratio book to create this cake from scratch..and it worked! See my blog entry about this if you're interested to hear how I put this together - otherwise simply enjoy this raspberry and almond cake :)

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Reino Unido British
Tiempo para Cocinar: Raciónes: 8

Ingredientes

  • 1 egg, beaten
  • 50g white sugar
  • 125g banana, mashed
  • 75ml rice bran oil
  • 100g plain flour
  • 100g ground almonds
  • 1 tsp cinnamon
  • Pinch nutmeg
  • 1/2 tsp baking powder
  • 100g frozen raspberries

Direcciones

  1. Preheat the oven to 180 degrees C. Beat the egg with the sugar. Mix the banana and oil in well.
  2. In another mixing bowl, sift in the flour with half of the almonds. Add the cinnamon, nutmeg and baking powder. Fold in the raspberries, coating well.
  3. Pour in the banana mixture, folding in until just mixed.
  4. Transfer the mixture to a lined sandwich tin, then spoon the remaining almonds over the top.
  5. Bake for 30-35 minutes, until lightly goldena and you can pull a fork out clean.