RASPBERRY BAKEWELL CAKE

Makes 1 Cake

INGREDIENTS:

140g ground almonds

140g butter, softened

140g caster sugar

140g self-raising flour

2 eggs

1 tsp vanilla extract

250g raspberries

2 tbsp flaked almonds

Icing sugar, to serve

METHOD:

1. Pre-heat the oven to 180oC or 160oC (fan).  Grease and line a 20cm loose-bottomed cake tin.

2. Place the ground almonds, butter, sugar, flour, eggs and vanilla extract in to a food processor and blitz until well combined.

3. Spoon half of the mix into the cake tin, and give it a gentle tap so that it settles. Scatter 2/3 of the raspberries over, then spoon the remaining cake mixture on top, followed by the rest of the raspberries.

4. Scatter with flaked almonds and bake in the pre-heated oven for 50 mins until golden. Once baked all to cool on a wire rack and then remove from the tin and dust with icing sugar to serve.

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