You know when you’ve gone like two days of eating really healthy and then you start getting all cocky about it? You start pretending you actually think mixed nuts are a delicious and fulfilling afternoon snack, you take the stairs at work and you go around handing out fitness and diet advice like you’re Ronda Rousey. Yeah, that was me all week. Determined to continue this new lifestyle choice into the weekend, I had a poached egg, spinach, and pulled pork on ONE piece of wholewheat toast for dinner, after which I went back in to the kitchen and made the exact same meal again. You heard that right, I had two dinners. Turns out, I’m more of a spaghetti than a courgetti kinda girl.
But today’s bake helped me discover that sometimes, choosing the healthier option actually pays off. I have made an almond and raspberry spongecake, light, flavourful and wait for it, I used less than half of the amount of sugar the recipe calls for. Cutting the sugar really brought out the tartness of the raspberries, giving the cake a real combination of sweet and sour, and taking away some of the guilt of stuffing my face with cake after three whole days of disciplined eating. Turns out you can have your cake and eat it too!
Almond and Raspberry Spongecake
What you’ll need:
175g softened unsalted butter
50g caster sugar
100g ground almonds
175g self raising flour
1 teaspoon of vanilla extract
1 teaspoon of almond extract
The grated zest of one lemon
A punnet of fresh raspberries
A handful of flaked almonds
How you do it:
1. Preheat the oven to 160C (320F, gas 3).
2. Grease a cake tin with butter, I like to use the tins which have a removable bottom, it makes it easier to transfer the cake to a plate once it is baked.
3. Mix the butter, sugar, ground almonds, flour, eggs, almond extract, vanilla extract and lemon zest in a large bowl and thoroughly combine with either a stand mixer or a hand mixer until you have a smooth cake batter.
4. Gently fold in the fresh raspberries so that they are spread evenly throughout the mix.
5. Pour the batter into your cake tin and sprinkle the top with flaked almonds.
6. Bake in the oven for 40-45 minutes and enjoy!