Sponge cake :)
Ingredients:4 large free range eggs
1 tsp almond flavour
100g (about 1/2 cub) of caster sugar
4 tablespoons of plain flour
1 tablespoon of potato starch or corn flour
1 flat teaspoon of baking powder
Heat the oven to 180^C, grease and line the tin
Break all the eggs into the bowl and whisk them with a mixer for a while untill they're fluffy and then add the almond flavour and the sugar gradually still mixing until pale. Switch off the mixer and sieve the flours combined with baking sugar. Mix all ingredients gently until they combined and fill the tin using a spatula to remove all the mixture from the bowl. Place the tin in the oven as soon as possible and bake for 25 minutes. Do not open the oven until baked!
If you used a round shaped tin your cake may need longer time to be baked, so check it by lancing with wooden skewer and bake until the skewer is dry.
Toffee caramel:
Ingredients:
100 g unsalted butter
Pinch of sea salt
3/4 cup brown sugar
1/3 cup white sugar
1/3 cup double cream
1/2 cup of water
200- 300 g fresh raspberries
200- 300 g fresh raspberries
Method:
Bring sugars, salt and water to boil and add the cream and the butter. Keep the caramel on the moderate heat as long as it gets thick and theady, do not stir. When the caramel is getting thicker add the handful of crushed nuts and keep them in the boiling caramel for a while. The toffee caramel must be thick and sticky but not cristalised.
Once yu take the ready sponge cake from the oven - pour all the caramel on the cake and throw the raspberries over it.