Recipe with FRUCHTSTOFF

Raspberry Almond Sponge Cake with FRUCHTSTOFF Himbeere

FRUCHTSTOFF Himbeere is swirled through the batter as a fruity ribbon, giving this moist almond cake a delicate tartness and lovely colour.

⏱ Preparation 20 min · Cooking/baking time 55 min · Total 75 min · 12 servings

Ingredients

• 200 g soft butter
• 180 g sugar
• 4 eggs
• 200 g flour
• 100 g ground almonds
• 1 tsp baking powder
• 1 pinch of salt
• 1 sachet vanilla sugar
• 6 tbsp FRUCHTSTOFF Himbeere
• 30 g flaked almonds
• Butter and flour for the tin

Method

1. Preheat the oven to 175°C top/bottom heat and grease and flour a loaf tin.
2. Beat the butter, sugar and vanilla sugar until fluffy, then beat in the eggs one at a time.
3. Mix the flour, ground almonds, baking powder and salt and fold into the batter.
4. Spoon half the batter into the tin, add 3 tbsp FRUCHTSTOFF Himbeere and swirl in lightly with a fork.
5. Add the remaining batter on top, dot with the remaining 3 tbsp FRUCHTSTOFF Himbeere and swirl again to create a marbled effect.
6. Scatter over the flaked almonds and bake the cake for 50-55 minutes (test with a skewer).
7. Leave the cake to cool in the tin for 10 minutes, then turn out and leave to cool completely.

Nutritional values per serving (approx.): 330 kcal · Fat 21 g · Carbohydrates 28 g · Protein 7 g

Tip: If the top browns too quickly, loosely cover with baking paper after 35 minutes.

Fruit spread used: View FRUCHTSTOFF Raspberry in the shop →

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