Moist fruit cake with almonds (Print Version)
# Ingredients:
→ Main Ingredients
01 -
10 tablespoons (140g) softened butter
02 -
3/4 cup (140g) brown sugar
03 -
2 large eggs
04 -
1 1/2 cups (180g) all-purpose flour
05 -
1 cup (100g) ground almonds
06 -
2 teaspoons cream of tartar baking powder
07 -
1/2 cup (120ml) milk
08 -
3 bananas (the riper, the sweeter)
09 -
3/4 cup (100g) raspberries (frozen or fresh)
→ For Serving
10 -
Powdered sugar for dusting
# Instructions:
01 -
Cream together the butter and sugar until fluffy, then beat in the eggs. Mash the bananas evenly with a fork and add them to the mixture.
02 -
Mix the flour and baking powder, then fold into the batter. Stir in the ground almonds and milk.
03 -
Gently fold in the frozen raspberries, then pour the batter into a greased loaf pan and smooth the top.
04 -
Bake at 350°F (180°C) conventional heat for approximately 50-60 minutes.
05 -
Test with a wooden skewer to ensure it's done before removing from the oven. Allow the banana raspberry cake to cool, then remove from the pan. Dust with powdered sugar before serving.
# Notes:
01 -
To make this cake lactose-free, you can substitute the milk with a lactose-free alternative.
02 -
The riper the bananas, the sweeter the cake will be. If using very ripe bananas, you can reduce the amount of sugar.