Raspberry Almond Cake
A different way of
serving raspberries, perfect to take on a summer picnic.
150g/6oz caster sugar
1 tsp vanilla extract
2 eggs, beaten
2 tbsp flaked almonds
icing sugar for
- Heat the oven to Gas 4/
fan oven 160C non-fan oven 180C. Using a pre-formed liner place in a
20cm loose-bottomed cake tin.
- Place the ground almonds,
butter, sugar, flour vanilla extract and eggs in a bowl. Beat until well
mixed together (you could use a food processor if you have one).
- Spread half the mixture
in the prepared tin. Sprinkle the raspberries over, then cover with the
remaining cake mixture roughly spread over. Scatter over the flaked
almonds and bake the cake in the pre-heated oven for about 50 minutes or
until a cocktail stick inserted comes out clean.
- Allow the cake to cool
and dust with icing sugar to serve.