Ingredients
- 140g ground almonds
- 140g butter, softened
- 140g sugar
- 140g self-raising flour
- 2 large eggs
- 1 tsp vanilla extract
- 250g raspberries
- 2tbsp flaked almonds
- Icing sugar, to serve
Method
- 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
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