Ingredients
Units
Scale
- 250g unsalted butter, softened
- 250g caster sugar
- 250g ground almonds
- 250g self raising flour
- 2 medium eggs
- 1tsp vanilla extract
- 250g fresh or frozen raspberries
- 2tbs flaked almonds
- icing sugar to decorate
Instructions
- Heat the oven to 175C (fan) and grease and line a 20cm springform cake tin with baking parchment.
- In the bowl of an electric mixer (you can also do this by hand or in a food processor) mix the butter, sugar, ground almonds, self raising flour and vanilla until well combined.
- Spread half of the cake batter over the bottom of the prepared cake tin, scatter the raspberries evenly and top with the remaining batter, spreading it to cover all of the raspberries.
- Sprinkle the flaked almonds over the top of the cake and bake for 55 -65 minutes or until a cake skewer inserted into the centre of the cake comes out with only a few crumbs attached. If the cake is beginning to brown too quickly cover the top of the tin with foil and continue baking.
- Allow the cake to cool in the tin before removing to a plate or cake stand. Dust lightly with icing sugar just before serving.
- Prep Time: 10 minutes
- Cook Time: 1hr
- Category: Cake
- Method: Baking
- Cuisine: British