This raspberry cake makes a sweet treat any day but it’s particularly impressive to make for a loved one on Valentine’s Day.
Share the love on Valentine’s Day with Gary Johnson’s raspberry cake recipe!
- 2 oranges (about 240g), unpeeled
- 6 eggs
- 1¼ cups castor sugar
- 250g almond meal
- 1 tspn baking powder
- ¼ cup orange marmalade for glazing
- 1 punnet raspberries
- 200g cherries (pitted)
- Toasted flaked almonds
- Double cream, to serve
Note: you will need a 22-24cm heart-shaped cake mould
- Preheat oven to 170°C.
- Spray heart-shaped cake mould with cooking oil and line the base and sides with baking paper. (Tip: draw around the shape of the mould with a pencil, leaving an extra 5-6cm room for the paper to go up the sides, and cut out the shape with scissors.)
- Put oranges in a large saucepan and cover with water. Bring to the boil, then reduce heat and simmer, covered, for 1 hour, ensuring oranges remain covered with water – weigh down with a heatproof plate if necessary.
- Transfer oranges to a plate and set aside to cool for 30 minutes or until they reach room temperature. Cut oranges into quarters and remove seeds. Put in a food processor and pulse until smooth.
- Put eggs in the bowl of an electric mixer. Beat, using the whisk attachment, for 2-3 minutes or until fluffy and foamy. Add castor sugar and whisk on high for 5 minutes or until thick and glossy. Add orange purée, almond meal and baking powder, and mix until well combined. Pour mixture into prepared cake mould.
- Bake for 1 hour, turning to evenly cook if required. Set cake aside in the mould to cool then turn out on the serving plate and chill overnight to cool completely.
- To serve: heat marmalade in microwave with a teaspoon of water then strain to a smooth paste. Using a pastry brush, gently brush the top of the cake with the paste then arrange the raspberries and pitted cherries on top. Heat the marmalade again if necessary and gently brush the fruit to glaze and refrigerate again for 20 minutes or until required. Remove from fridge, sprinkle with almond flakes, cut into slices and serve with a generous dollop of double cream.