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Raspberry Custard Cake |
Printer Friendly Copy |
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| Serves 10 |
Prep 35 mins |
Cooking 35 mins |
Easy |
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+ Cooling |
My rating |
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Ingredients |
250g butter, softened, + extra for the tin
250g ready-made long-life custard
250g golden caster sugar
4 large eggs
1 tsp vanilla extract
300g self-raising flour
50g ground almonds
½ tsp baking powder
250g raspberries
2 tbsp flaked almonds
icing sugar for dusting
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Heat the oven to 180C/fan
160C/gas 4 and butter and line a 20 x 30cm tin.
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Reserve 100g of the custard.
Put the rest in a big bowl with the butter and sugar, and
beat with an electric whisk until pale and fluffy. Beat in
the eggs one by one, followed by the vanilla, then fold
through the flour, ground almonds and baking powder. Spoon
the batter into the tin, leaving it rough on top. Scatter
over the raspberries, dot over dollops of the reserved
custard and scatter with the flaked almonds. Bake for
30-35 minutes or until a skewer poked into the middle of
the sponge comes out clean.
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Cool, then cut into chunks,
dusting with a little icing sugar to serve.
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