Raspberry Bakewell cake
Ingredients
- 140 grams almonds ground
- 140 grams butter softened
- 140 grams caster sugar golden
- 140 grams self-rising flour
- 2 eggs
- 1 tsp vanilla
- 250 grams raspberries
- 2 tbs almonds flaked
- icing sugar to serve
Instructions
- Heat oven to 180C/160C fan/gas 4 and base-line and grease a deep 20cm loose-bottomed cake tin. Blitz the ground almonds, butter, sugar, flour, eggs and vanilla extract in a food processor until well combined.
- Spread half the mix over the cake tin and smooth over the top. Scatter the raspberries over, then dollop the remaining cake mixture on top and roughly spread – you might find this easier to do with your fingers. Scatter with flaked almonds and bake for 50 mins until golden. Cool, remove from the tin and dust with icing sugar to serve.
Notes
This simple almondy cake is a great way of using up pick-your-own raspberries
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