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By Jan Cheshire
THE strawberries are finished now after a very good crop. Alas our blackberries were not so good this year. However, I really love raspberries. Although we don’t grow them in the garden at present, they have been so plentiful and cheap in the shops this year. I am sure you will like this very easy, delicious cake.
THE strawberries are finished now after a very good crop. Alas our blackberries were not so good this year. However, I really love raspberries. Although we don’t grow them in the garden at present, they have been so plentiful and cheap in the shops this year. I am sure you will like this very easy, delicious cake.
RASPBERRY BAKEWELL CAKE
Serves 6
Ingredients
140 grams of ground almonds
140 grams of butter, softened
140 grams of caster sugar
140 grams of self-raising flour
2 eggs
1 teaspoon of vanilla extract
250 grams of raspberries
2 tablespoons of flaked almonds
icing sugar, to serve
Method
Enjoy!
Serves 6
Ingredients
140 grams of ground almonds
140 grams of butter, softened
140 grams of caster sugar
140 grams of self-raising flour
2 eggs
1 teaspoon of vanilla extract
250 grams of raspberries
2 tablespoons of flaked almonds
icing sugar, to serve
Method
- Heat the oven to 180 degrees.
- Line the base and grease a deep 20cm loose-bottomed cake tin.
- Blitz the ground almonds, butter, sugar, flour, eggs and vanilla extract in a processor until well combined. If you don’t have a food processor cream the butter and sugar and add the other ingredients and mix well.
- Spread half the mix over the cake tin and smooth over the top.
- Scatter the raspberries over, then spoon 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 minutes until golden.
- Cool, then remove from the tin and dust with icing sugar to serve.
Enjoy!
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