Clarence Court eggs | Almond raspberry sponge | Dessert recipes
Our Baked almond and raspberry sponge recipe is the perfect way to fully appreciate the taste and luxury of Clarence Court eggs. Start your taste journey here.
Ingredients
- 400g raspberries (or 300g frozen raspberries)
- 2 tablespoons cornflour
- 2 tablespoons golden caster sugar, plus 50g extra for the sponge
- 50g butter, softened, plus a little extra for greasing
- 1 large Burford Brown egg
- 75g ground almonds
- 35g self-raising flour
- 2 tablespoons flaked almonds (optional)
- 15ml amaretto or other liqueur of your choice (optional)
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