Saturday, 14 April 2012

Raspberry Bakewell Cake


This is a simple and no fuss cake to make and really quick to prepare. Or should I call it idiot proof

I am using raspberries for this recipe but can be replace with any type of berries. If you like almondy tasten just replace the vanilla extract with almond extract.

  • 145g butter, softened
  • 145g sugar
  • 145g self raising flour
  • 145g ground almonds
  • 1 tsp vanilla extract/almond extract
  • 2 large eggs
  • 250g raspberries
  • 2 tbsp flaked almond
  • icing sugar, to serve

Preheat oven to 180c/160c for fan oven. Grease and line a 20cm loose bottom cake tin.

Blitz all the ingredients into a food processor until well combined.

Spread half the mixture over the cake tin and smooth the top. Scatter the raspberries over and then spread the remaining mixture on top and spread evenly. You might want to use your fingers to do this as it is easier to spread.

Scatter the flaked almonds over the top and bake for 50 minutes until golden.

Cool, remove from the cake tin and dust with icing sugar before serving. It is also lovely to warmed up and served with ice cream.....yum

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