The raspberry season is well on its way, I picked 1 large mixing bowl full of the juicy bright red little berries yesterday so a bit of creative thinking is necessary to put their fate into a destiny they deserve, and this cake was so tasty and juicy with a layer of soft raspberries in the middle.
I made a fat, chunky one using a brownie baking tin, but this recipe works just as well if you spread the cake mixture out into a round traditional cake tin.
5 oz Ground almonds
5 oz Butter
5 oz Caster sugar
5 oz Self raising flour
1 tsp Vanilla
9 oz Raspberries
2 tbsp flaked almonds
Heat the oven to 180C. Grease and line 20cm loose-bottomed cake tin in preparation.
Blitz almonds, butter, sugar, flour, eggs and vanilla extract in a food processor until well combined.
Spread half of the mixture into the cake tin, sprinkle raspberries on top, and submerge them into the cake mixture slightly then add the remaining mixture.
Scatter with flaked almonds and bake for 50 minutes until golden.
Whilst its cooling pop the kettle on, because it goes so deliciously with a nice cuppa!