Almond and raspberry sponge

Name: Almond and raspberry sponge
Total time: 1 h
Cuisine: British
Ingredients: 150g soft butter; 130g erythritol; 3 eggs; 200g ground almonds; 1 tsp gluten free baking powder; 1 tsp almond extract; 2 tbsp milk; 150g raspberries; 2 tbsp flaked almonds

A moist ground almond sponge with pockets of raspberry. Lovely warm with cream or yoghurt.

Time1 hr
LevelMedium
Costabout £0.65 a head
Oven170°C (150°C fan)

8 slices

Ingredients

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150 gsoft butter
130 gerythritol
3eggs
200 gground almonds
1 tspgluten free baking powder
1 tspalmond extract
2 tbspmilk
150 graspberries
2 tbspflaked almonds

Method

1
Heat the oven to 170°C (150°C fan). Grease and line a 20 cm round tin.
2
Beat the butter and erythritol until pale and creamy. Beat in the eggs one at a time. The mix may look a bit split; this is fine.
3
Fold in the ground almonds, baking powder, almond extract and milk until smooth.
4
Spoon half the batter into the tin, scatter over half the raspberries, then add the rest of the batter. Top with the remaining raspberries, pressed in lightly, and the flaked almonds.
5
Bake for 35 to 40 minutes until golden and a skewer comes out clean. Cover with foil if the top browns too fast.
38 min 20 s
6
Cool in the tin for 15 minutes before turning out. It is very tender while warm.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.