This is such a great cake! So quick and easy to make and it's really versatile and adaptable. I added raspberries and semi-sweet chocolate chips but the combinations are endless. Throw in a bunch of berries and add some lemon zest. Stir in some apples or rhubarb and cinnamon or, just leave it plain. If you don't have almond meal on hand just take some almonds and whiz them up in your cuisinart until they are finely ground. Just be careful not to over grind them as they can get gluey. Serve with vanilla ice cream or some whip cream. I found the inspiration for this recipe in a Donna Hay magazine.
Almond, Raspberry and Chocolate Cake
1 cup white sugar
10 1/2 tbsp butter, melted
1 cup all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1 cup almond meal
1 cup fresh or frozen raspberries
1/2 cup semi-sweet chocolate chips
3 tbsp icing sugar
Preheat your oven to 350 degrees Fahrenheit. Grease a 8" X 12 " pan and line it with parchment paper.
Using a stand or hand mixer, mix the eggs, sugar and vanilla on medium high for about 10 minutes until very light in colour and tripled in size. Sift the flour, baking powder and salt over the mixture and fold in. Add the almond meal and melted butter and stir in. Stir in the raspberries and chocolate chips and pour into the prepared pan, smoothing the batter out to the sides of the pan.
Bake for approximately 30 minutes until golden brown and a skewer comes out clean when inserted into the middle of the cake.
Let cool and then dust with the icing sugar.