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Fig & Raspberry Tea Cake

Fresh and fruity gluten free tea cake.

2 Hours

Serves 12

Ingredients

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

Decoration:

  • 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

Method

  1. Preheat oven to 180C and line 1x 22cm (9 inches) cake tin

  2. 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.

  3. In a very clean bowl or mixer whip egg whites to medium peaks. Set aside.

  4. In a mixer, cream the butter, nougat and egg yolks. Fold in almond meal. Next, gently fold egg whites in 3 stages.

  5. Fill cake tins with batter and place in the oven @ 180C for 40 mins.

  6. Check with cake is cooked by sticking a skewer in center and must come out clean.

  7. Remove cake from oven and allow to sit for 5 minutes before turning cakes out onto a cooling rack.

  8. 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.

  9. Put the kettle on for a cuppa, serve it and enjoy it!