Easy coffee cake.
Heat oven to 180 degrees C. Line a deep 20cm loose bottomed pan with waxed or parchment paper and grease. Pulse the ground almonds, butter, sugar, flour, eggs and vanilla extract in a food processor until combined.
Spread half the mixture over the cake tin and smooth over the top. Scatter the raspberries over, then dollop the remaining cake mixture on top and roughly spread - you might have to do this with your fingers. Scatter with sliced almonds and bake for 50 minutes until golden. Cool, remove from the tin and dust with icing sugar to serve.
Can be made with frozen raspberries. Do not thaw completely.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (114g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 398 | ||
Calories from Fat: 225 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25g | 33 % | |
Saturated Fat 10.1g | 50 % | |
Monounsaturated Fat 10g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 84.2mg | 26 % | |
Sodium 240.1mg | 8 % | |
Potassium 222.8mg | 6 % | |
Total Carbohydrate 38.5g | 11 % | |
Dietary Fiber 4.8g | 19 % | |
Sugars, other 33.7g | ||
Protein 7.7g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 398
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