⅓ cup flour, use gluten-free or regular plain flour
½ teaspoon baking powder
2 tablespoons cocoa (I used Valrhona)
100 grams ground almonds (almond meal)
¼ cup caster sugar
¼ cup brown sugar
2 large eggs, size 7
1 teaspoon vanilla extract
100 grams melted butter
1 tablespoon jam, warmed
2 punnets fresh raspberries
¼ cup sliced almonds, toasted
icing sugar for dusting
Grease a 15cm x 35cm rectangular tart tin and fully line with baking paper.
Preheat the oven to 160˚C fan bake.
Put the flour, baking powder, cocoa, almonds and both the sugars in a large bowl.
Whisk the eggs, vanilla and butter together, then add to the dry ingredients and beat with a wooden spoon until combined.
Spoon into the tin and smooth the top.
Bake for 18 minutes until risen and the top is set but not too firm. Don’t overbake as you want a lovely moist cake. Cool.
To serve: Gently brush the top of the tart with the warm jam. This "glues" the raspberries to the cake.
Arrange the raspberries over the top, then scatter with the almonds and dust with icing sugar. Serve with softly whipped cream or mascarpone.
Cook's tip: The tart can be made 3 days ahead of serving. Wrap well in plastic wrap or store in an airtight container and decorate on the day of serving.