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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.clarencecourt.co.uk.
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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