raspberry bakewell cake

Not so many cakes coming out of the kitchen lately.  Far too much gardening to do at this time of year but the arrival of the first raspberries and loganberries (apart from the odd ones I've been grazing on) has prompted a cake.  This one is from the BBC Good Food website.  They've got a bit of a thing going with raspberries at the moment so may be more to come.

140g ground almonds
* 140g butter, softened
140g golden caster sugar
140g self-raising flour
2 eggs
1 tsp vanilla extract
** 250g raspberries
2 tbsp flaked almonds
icing sugar, to serve



Pre-heat oven to 160c.  Cream together butter and sugar.  Beat in the eggs one by one then add the ground almonds, flour and vanilla.  Spoon half into a lined and greased 20cm loose-bottomed round tin, top with the raspberries keeping them about 15mm from the edge, then spoon the remainder over.  Sprinkle with flaked almonds and bake (well) for 50 minutes.

Allow to cool and dust with icing sugar.


* I used my trusty Stork once again.  I really should have shares in the company

** only had about 150g of raspberries and loganberries so added a couple of tablespoon of last year's blackcurrant jam to make up the fruitiness.  Seems to have worked out just fine.