Costa Raspberry And Almond Bake Food

RASPBERRY ALMOND CAKE

Steps:

• Preheat the oven to 375 degrees. Spray 2 8-inch round cake pans with cooking spray. Line the bottoms of the pans with parchment, spray the parchment, and set pans aside.
• Put the butter in a large mixing bowl and beat with an electric mixer on medium for 30 seconds, until very creamy. With mixer still on medium speed, add the sugar 1/4 cup at a time. Continue beating until very well combined.
• Scrape down the sides and bottom of the bowl and beat in the eggs 1 at a time, beating well after each addition. Add the vanilla and almond extract, baking powder, and salt and beat to combine.
• Scrape down the sides and bottom of the bowl again. Turn mixer to low and beat in half of the flour, followed by half of the milk. Mix until just incorporated.
• Scrape down the sides and bottom of the bowl and beat in the remaining flour and remaining milk until just combined.
• Divide batter between the prepared cake pans and bake 30 to 35 minutes, until a cake tester inserted into the center of the cakes comes out clean.
• Cool in pans for 20 minutes then carefully invert onto a wire rack to cool completely. (Run a knife around the edge of the pans a couple times to loosen the cake layers first.)
• Cool cake layers to room temperature before filling and frosting.
• Puree the berries in a blender or food processor. Pour into a small saucepan and set the pan over medium heat. Bring to a boil, stirring frequently.
• Turn heat to low and simmer, stirring often, until puree reduces by about half (8 or 9 minutes). You'll have about a 1/2 cup of puree.
• Remove from heat and transfer a scant 1/4 cup of the puree into a small bowl.
• Pour the rest into a second bowl through a fine mesh sieve to remove the seeds. Use a rubber spatula to press the puree through the sieve, extracting as much of the raspberry juices as possible. (This is what you'll use in the frosting.)
• Set both bowls aside to cool to room temperature.
• Once puree is cool, place the butter in a large mixing bowl and beat with an electric mixer until very smooth.
• Add the seedless puree, 3 1/2 cups powdered sugar, 3 tablespoons milk, and the salt and beat to combine. (Depending on how sweet your berries are, you may want to add a little more salt than this recipe calls for.)
• Scrape down the sides and bottom of the bowl, then turn mixer to medium and beat until smooth. Add additional powdered sugar if frosting is too thin. If frosting is too thick, add additional milk 1 tablespoon at a time to achieve desired consistency.
• If your cake layers have domed, use a long serrated knife to trim them.
• Set 1 cake layer on a cake stand or cardboard cake circle and spread the puree (with seedon top, without going all the way to the edge of the cake. Top with the second cake layer.
• Frost the top and outside of the cake with the frosting and decorate as desired. Slice and serve.

RASPBERRY & ALMOND TRAYBAKE

Steps:

• Heat the oven to 180C/fan160C/gas 4. Butter an oblong cake tin (about 31 x 17 x 3cm). Tip the flour, ground almonds, butter and sugar into a food processor and whizz just until the butter is evenly distributed - or rub together by hand. Remove 85g/3oz of the mix, stir in the coconut and put to one side. Add the eggs to the remaining mixture in the food processor and whizz quickly - or mix with a wooden spoon. It doesn't need to be very smooth.
• Spread this mixture over the base of the tin, then scatter half the raspberries over the top. Sprinkle with the coconut mixture and bake for 45 mins. Dot the remaining fruit over the surface and cook for a further 15 mins, until firm to the touch. Cool in the tin and cut into slices, squares, whichever shape you want. They will keep for up to 2 days in the fridge.

RASPBERRY BAKEWELL CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4 and base-line and grease a deep 20cm loose-bottomed cake tin. Blitz the ground almonds, butter, sugar, flour, eggs and vanilla extract in a food processor until well combined.
• Spread half the mix 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 find this easier to do with your fingers. Scatter with flaked almonds and bake for 50 mins until golden. Cool, remove from the tin and dust with icing sugar to serve.