Raspberry and Passion Fruit Cake Recipe

Ingredients
¼ cup of white flour
¾ cup of all purpose flour
¾ cup of ground almonds
185 grams of butter
1 cup of extra fine sugar
½ cup of passion fruit pulp
2 teaspoons of vanilla essence
2 eggs
1 cup of fresh or frozen raspberries

Preparation time: 30 minutes
Baking time: 45 minutes

Preparation

Preheat the oven at a moderate temperature of 180 degrees C. Grease a crown shaped 20 centimeter in diameter mold with melted butter or oil. Mix the all purpose flour and the white flour with the grounded almonds in a big bowl. Form a hole in the middle.
Put the butter, the sugar, the passion fruit pulp and the vanilla essence in a casserole and then stir it over low heat until the butter has melted and it has all mixed in well.
Add this mixture to the dry ingredients and beat well. Add in the eggs and continue mixing it until obtaining a homogenous mixture. Put the mixture into the baking mold. Then place the raspberries on top inserting them just underneath the surface of the cake dough. Bake the cake for 45 minutes or until when poking the center of the cake with a wooden pick it comes out clean. Let it sit for at least 10 minutes once done and then place it over a metal rack and allow it to cool. Serve it sprinkled with confectioner’s sugar.

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