I get asked quite often why I like to cook. The first reason I give is normally because I like to eat. I am Thai and food is a big factor in our culture. We greet each other with hello followed by 'have you eaten? When guests turn up at your house it's safe to assume that they will expect to be fed.

The second reason is that as I grew up in the Northeastern part of Thailand, the poorest region, food was always hard to come by. We weren't hungry as there was always rice, but it was difficult finding something to go with rice. Now I do have ingredients to go with rice, I want to cook!

Monday, 1 February 2016

Egg White Raspberry Bakewell Cake.



Egg White Raspberry Bakewell Cake.

Totally, EXTREMELY and unashamedly delicious!

Equipment:
23cm springform cake tin.

Oven 180c fan forced.

         For the cake.
Use an electric mixer, beat,
-200g ground almonds,
-25g plain flour,
-1tsp baking powder,
-225g butter,at room temperature,
-225g caster sugar,
-6 eggs whites,
-1tsp vanilla bean paste,
-pinch of salt.
Beat well to combine.

Spoon into the prepared tin.
Use a teaspoon, 
-dollop 150g raspberry jam on top of the cake mixture,
Arrange
-100g raspberries on the cake,
Sprinkle over,
-30g flaked almonds.

Bake 45-50 minutes.

Cool completely in tin.
Once cooled drizzle over some icing sugar mixed with a little bit of water (optional).

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2 comments:

  1. Buffy2 February 2016 at 12:48

    This looks absolutely amazing and is delicious!

    ReplyDelete
  2. Unknown2 February 2016 at 13:02

    Thank you.
    I made it with egg whites as I had used the yolks in another recipe. This would work well using 4 whole eggs.

    ReplyDelete

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