Raspberry Almond Cake
Makes 1 cake
150g ground almonds
150g butter, softened
160ml castor sugar
250ml self-raising flour
3 eggs
3ml almond extract
5ml vanilla essence
250g raspberries
45ml flaked almonds
Icing sugar for sifting
Put the almonds, butter, sugar, flour, eggs, almond and vanilla essence into a food processor and process until smooth.
Spread half the mixture on to the base of a well-greased 20cm spring form cake pan.
Scatter the raspberries over this.
Then spread the remaining mixture over the raspberries. It helps to use your fingers to do this.
Scatter the flaked almonds over and bake at 180degC for 30-40 minutes until golden brown and a skewer inserted into the tart comes out clean.
Remove and cool.
Serve with a sifting of icing sugar.
Berry Yoghurt Tart
Serves 6-8
CRUST
200g packet of Digestive biscuits, crushed
100g butter, melted
FILLING
500g Greek yoghurt
387g can of condensed milk
10ml grated orange rind
250g mixed berries
Combine the biscuits and butter and mix well. Press into a 20cm pie plate. Refrigerate for 30 minutes until set.
FILLING: Combine the yoghurt and condensed milk in a glass bowl and microwave on full power for four minutes. Stir in the rind and pour into the biscuit base. Refrigerate for 4-5 hours until set. Top with mixed berries before serving.
l This recipe was prepared in a 1 000-watt microwave oven.
Berry Semi-Freddo
Serves 4
4 eggs, separated
125ml icing sugar
60ml castor sugar
250ml cream, whipped
5ml vanilla extract
500g mixed berries
Combine the egg yolks and icing sugar in a bowl, place over a pan of simmering water and beat with an electric beater until thick and pale. Remove from heat and continue beating until the mixture is cool.
Beat the egg whites until stiff, then beat in the castor sugar until the mixture is thick and glossy. Fold this into the egg yolk mixture. Add the vanilla and cream and fold in. Mix in the berries.
Spoon the mixture into a loaf pan lined with cling film or into individual moulds. Freeze until firm.
Berry Citrus Loaf
Makes 1 loaf
375ml cake flour
190ml castor sugar
10ml baking powder
100g butter, melted
2 extra-large eggs
15ml finely grated orange rind
125ml yoghurt
125ml blueberries
125ml cherries, pitted
GLACé ICING
250ml icing sugar, sifted
20ml orange juice
a little hot water
5ml orange zest
Sift the dry ingredients into a bowl. Combine the butter, eggs, rind and yoghurt in a jug and whisk together. Add to the dry ingredients and mix with a wooden spoon until you have a smooth batter. Add the berries and stir gently.
Pour the batter into a 23x12cm loaf pan sprayed with non-stick cooking spray.
Bake in a preheated oven at 180degC for 40-60 minutes. Remove and cool completely.
ICING: Combine the icing sugar, orange juice and a little hot water until you have a thick but still runny icing. Add the zest. Pour the icing over the cooled loaf and decorate with extra berries.
ANGELA DAY
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