GF RASPBERRY AND ALMOND CAKE

Ingredients

2 cups frozen raspberries, thawed

6 eggs

1 cup caster sugar

2 cups almond meal (ground almonds)

1/2 cups extra raspberries, to serve

Method

Preheat oven to 160 degrees, grease a 22cm round springform cake tin and line base and side with baking paper.

Place thawed raspberries in a bowl, then using a fork, mash to combine.

Beat eggs and sugar using an electric mixer on high for 8 to 10 minutes or until thick and glossy.

Using a metal spoon, gently fold in portions of raspberry and almond meal, alternating between the two until combined.

Pour mixture into the prepared tin and bake for 1 hour or until golden and firm.

Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Top cake with the extra raspberries and serve.

This recipe is on page 84 of our 50th Anniversary Cookbook and was donated by Marie-Ann Barrett (fab Kinder teacher).

The cookbook, full of recipes from either Mrs Robyn Moore (fab cooking teacher) or donated by our school community, can be purchased for only $20 via Qkr! or eftpos (No cash please). Books can be collected from the front office.