The smell of a fresh homemade cake filling your house over the weekend is one of my favourites. This recipe is amazing and the cake is likely to be gobbled up soon after it is pulled out of the oven.
I found the recipe on the BBC Good Food Website. It doesn’t take too long to make either.
140g ground almonds
140g butter , softened
140g golden caster sugar
140g self-raising flour
1 tsp vanilla extract
2 tbsp flaked almonds
icing sugar , to serve
1. Heat oven to 180C/160C fan/gas 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 – you might find this easier to do with your fingers. Scatter with flaked almonds and bake for 50 mins until golden.
3. Cool, remove from the tin and dust with icing sugar to serve.
I found that by putting the berries fairly close to the edge meant that they burnt quicker than the cake took to cook. I would suggest that when placing the berries on the cake that you create a little margin around the edge so they do not burn.
Sprinkle the cake with icing sugar at the end for a pretty finished look.
Get munching. I can guarantee it won’t be on the cake plate for long.