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Raspberry Bakewell Cake

Recipe

140g ground almonds
140g butter
140g golden caster sugar
2 eggs
140g self-raising flour
1 teaspoon vanilla
250g raspberries
2 tablespoons flaked almonds
icing sugar to serve

1. Preheat the oven to 180°C. Line a 20cm round cake tin.
2. Mix in either a electric mixer or food processor. Mix together the ground almonds, butter, sugar, eggs, flour and vanilla together till well combined.
3. Pour half the mixture into the prepared tin, then scatter the raspberries over the mixture. Then pour in the remainder of the cake mixture on top.
4. Scatter the flaked almonds over the top of the cake and bake for 50 minutes. Dust with icing sugar.


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