Becky is here today with a fab cake recipe I asked her to share after she brought it round to me when Bea arrived. Along with being delicious it’s also quite sophisticated, yet she reliably informs me, easy to make. Perfect to impress friends when time is short and seasonal for these last days of summer…
I bookmarked this recipe for raspberry amaretti crunch cake just before I became a Mum after enjoying a slice in a cafe on one of my many maternity leave cake dates. I searched online for a recipe and this BBC Good Food one popped up first. What I love the most about using any Good Food recipe is how heavily they are rated. As time is so precious, I’m no longer prepared to waste it cooking or baking something that could turn out to be a flop. I love the fact that you can search only for 5 star rated recipes and I find the comments section underneath each recipe is a great help for tips and suggestions.
With this recipe, for example, there were a lot of comments suggesting that an extra egg was needed, as well as a lot longer in the oven. So, first attempt, I added an extra egg and just patiently kept checking the cake until my skewer came out clean. It’s a very simple, all in one mix which takes very little effort to prepare but tastes great.
A week after baking this for Rebecca to celebrate Bea’s arrival, we collected some wild raspberries on a family dog walk so made the cake again using half the quantities and baked it in a loaf tin. It turned out just as good.
PS Read more from Becky here