This recipe is one of my go to, favourite cake recipes. It is perfect for tea time or as a delicious dessert, served with cream after a Sunday roast. It is always a huge hit with the family.
It is really easy to make, as it just a case of throwing all the ingredients (except the raspberries, jam and flaked almonds) into a bowl and mix, before layering into a baking tin and popping in the oven. I know you will love it too!
Ingredients:
- 150g (5½oz) butter, softened
- 150g (5½oz) golden caster sugar
- 150g (5½oz) self-raising flour
- 150g (5½oz) ground almonds
- 2 large free-range eggs
- 1tsp vanilla extract
- 6tsp raspberry jam
- 1 x 150g punnet raspberries
- 50g (1¾oz) flaked almonds
Method:
Preheat the oven to 180°C/fan 160°C/gas 4. Line a 22-24cm (8½-9½in) springform cake tin with baking parchment.
Using a food processor or electric whisk, mix the butter, sugar, flour, ground almonds, eggs and vanilla extract together. Just to warn you the mix is quite thick, this is normal although you can add a splash of milk if you want to.
Place half of the mix into the lined cake tin and smooth it over. Then dot the jam, half a teaspoon at a time, all over and scatter with the raspberries. With the remainder of the cake mix, drop dollops over the fruit to cover but don’t worry about the holes – just use your fingers to spread it about a bit. Scatter the flaked almonds over and bake for 45-50 minutes until golden brown.
Serve warm, with cream or at room temperature.
Recipe courtesy of Fay Ripley from her cookbook What’s For Dinner?
