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Berry delicious

18/3/2020

1 Comment

 
Picture
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.

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
  1. Heat the oven to 180 degrees.
  2. Line the base and grease a deep 20cm loose-bottomed cake tin.
  3. 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.
  4. Spread half the mix over the cake tin and smooth over the top.
  5. 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).
  6. Scatter with flaked almonds and bake for 50 minutes until golden.
  7. Cool, then remove from the tin and dust with icing sugar to serve.
 
Enjoy!
 
                                                                                                                               

1 Comment
Yvonne McRae
20/3/2020 05:10:57 pm

Well done Jan. I really enjoy your recipes. Cheers, Yvonne

Reply



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