raspberry walnut cake
raspberry walnut cake

This is one of the many cakes I bake using this simple base – and I cook them as tarts, in a shallow tart tin. The raspberry is lovely and tart and the cacao nibs (coarsely ground cocoa beans) are a raw, natural version of chocolate chips which are brilliantly crunchy and not at all sweet. In our home this cake is often eaten for breakfast and never lasts longer than a day.

Recipe at Lovely Food.