Fig & Raspberry Tea Cake
Fresh and fruity gluten free tea cake.
1 x Nougat and Nice | Fig and Raspberry 200g Box (Your Choice of any 200g Box Flavour)
6 x eggs separated
240g butter softened and cubed
200g almond meal
4 Tbs Strawberry Jam
¾ cup Sliced Strawberries
6x Strawberries Cut in Half
¼ x Raspberries
¼ x Blueberries
1½ x Icing Sugar
2 Tbs Lemon Juice
Preheat oven to 180C and line 1x 22cm (9 inches) cake tin
Unwrap the nougat and peel/cut the rice paper from the bottom. Chop into rough chunks, place into a microwave-safe dish. Warm for 30 sec in the microwave.
In a very clean bowl or mixer whip egg whites to medium peaks. Set aside.
In a mixer, cream the butter, nougat and egg yolks. Fold in almond meal. Next, gently fold egg whites in 3 stages.
Fill cake tins with batter and place in the oven @ 180C for 40 mins.
Check with cake is cooked by sticking a skewer in center and must come out clean.
Remove cake from oven and allow to sit for 5 minutes before turning cakes out onto a cooling rack.
To decorate, cut in half and fill with raspberry jam and sliced strawberries. Stack the two half's back together. Combine in a bowl the icing sugar and lemon juice. Gently cover the cake with the icing. Arrange your fruit on top in your desired arrangement.
Put the kettle on for a cuppa, serve it and enjoy it!