- Raspberry Backwell Cake.jpg (39.51 KiB) Viewed 20 times
Preparation time: 10 minutes
Cooking time: 50 minutes
Serves: 8
No nutritional information available.
Ingredients
- 140g ground almond
- 140g butter, softened
- 140g golden caster sugar
- 140g self-raising flour
- 2 eggs
- 1 tsp vanilla extract
- 250g raspberry
- 2 tbsp flaked almond
- Icing sugar, to serve
Method
1. Heat oven to 180°C/Fan 160°C/Gas Mark 4 and base-line and grease a deep 20cm loose-bottomed cake tin. Blitz the ground almonds, butter, sugar, flour, eggs and vanilla extract in a food processor until well combined.
2. Spread half the mix over the cake tin and smooth over the top. Scatter the raspberries over, then dollop the remaining cake mixture on top and roughly spread – it may be easier use your fingers. Scatter with flaked almonds and bake for 50 minutes until golden.
3. Cool, remove from the tin and dust with icing sugar to serve.
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