23 Jun 2018

Thomasina Miers’ recipe for raspberry, cardamom and almond cake


A sticky, fruity treat is just the pudding for a summertime picnic


Hot sun, sweet berries. This is the time of year to feast on summer fruit with cold cream or ice-cream, in Eton messes and pavlovas, in crisp tarts and pastries. Mostly I love berries as they come, but there is something about a raspberry that sweetens and intensifies with a spell in the oven. In this sticky, nutty almond cake, the raspberry juices seep into the batter, giving the cake a sultry, tangy edge. For recipe follow this link.