Could it be that summer’s moved on? And the way it goes you can’t tag a long. I want to though. Tag along with the fresh strawberries, cherries, peaches, nectarines, zucchini, plums and blueberries. Play hide and seek with the summer sun, peeking out of the fluffy cotton clouds and refresh myself in a warm summer rain. Instead we’ve had a lot of days where I’ve noticed a slight chill in the air and quite a bit of cold rain.
While I do know that summer has not entirely left us, it’s the beginning of Soeren’s new school year that usually signalizes soon we’ll be packing away the hammock, flip flops, shorts and summer dresses. There won’t be spontaneous bike trips to the wild blueberry patch down by the stream or to the strawberry farm, where we eat more than we can carry home. Soon the deep rich dark greens of the landscape around us will give way to the yellows, oranges and browns of Autumn.
After eight and a half weeks, Soeren will be back at school next week again. This time as a very proud third grader. He’s getting excited and to tell you the truth I am holding my breath too.
Do you know the energy little boys have? Are they all like this? Or did he inherit my powerhouse gene? Or am I getting old and can’t keep up?
We’ve been busy with all kinds of activities and although he spends most of the day at day care, playing soccer and going on field trips, he just does not seem to be exhausted enough. So, it’s bike rides, swimming and roller blading for us in the afternoons. I am certainly not complaining - it’s keeping me in shape too.
Weekends in the summer are spent on spontaneous trips to the capital. Berlin is always worth a visit - time and time again! Every time we are in Berlin we discover something new - a new restaurant and new exhibition or simply spend an afternoon at the Ritter Sport Shop making our own chocolate creation, which lights up the eyes of the son and his mother to extreme extents.
Other weekends are spent lazing in the hammock listening to music while the kids play soccer and simply run wild through the neighborhood. However, the weekends that I like the most are when friends come over and time seems to stand still. We talk, debate, laugh and make plans without a care in the world. We sit outside in our yard and enjoy the warmth around us. It’s summer and the pace is generally slow and relaxed. There’s cake, berries in deep reds and tingling iced tea.
Do you see why I have trouble letting summer go?
This cake is perfect for such occasions. With luscious red raspberries and a zest of lemon, it fits beautifully on the weekend tea-time table. My favorite part of the cake is the crunchy amaretti biscuits that are not only crumbled like streusel on top of the cake but also worked into the batter. The biscuits give a wonderful almond flavor to the cake, which complements the ground almond I added to the batter.
Raspberry Lemon Amaretti Cake
Printable version of recipe here
140g all purpose flour
2 teaspoons baking powder
85g ground almonds
175g butter, softened
175g Muscovado sugar
140g Amaretti biscuits, coarsely crushed
zest of 2 lemons
250g fresh raspberries
Icing sugar to dust
- Preheat the oven to 160 degrees C. Butter a 20cm spring form and line with baking paper.
- Place softened butter, Muscovado sugar, eggs, flour, baking powder, lemon zest and ground almonds into a large bowl. With an electric hand whisk beat until all the ingredients are incorporated.
- Divide the cake batter into two and spread one half in the lined form. Scatter half of the amaretti biscuits over the batter then arrange about a third of the raspberries, gently pressing into the batter.
- Pour the remaining cake batter over the amaretti biscuits and raspberries and gently spread to even. Scatter the rest of the amaretti biscuits and raspberries over the top of the cake.
- Bake for about 55 to 60 minutes or until a skewer inserted into the centre comes out clean. Allow to cool for 15 minutes in the form then run a knife round the edge and turn out. Dust lightly with icing sugar before serving.
- This tastes simply great with more fresh raspberries and a lightly whipped cream infused with some lemon zest.
Storing tip: The cake will keep in a covered container in the fridge for up to 2 days.
A bit of summer is trapped in this cake. Not only through the lovely deep red berries and sunny lemon flavors but also because it’s the kind of cake your friends will love to come around for over and over again. Being such an easy cake to make one can simply concentrate on having a great time instead of being in the kitchen. The lemony, fruity flavors paired with the subtle almond aroma brings out all the summer feeling one needs to hang on to. Try this with blackberries or even gooseberries for a totally different flavor high.
More summer fresh cakes from WFLH:
|Coconut Lemon Cake||Dimpled Mirabelle Plum Foccacia with Lemon Poppy Seed Butter||Raspberry Hazelnut Tea Cake|
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