How I love this simple cake!!!!!. They go so beautifully with coffee or tea and the would be on a rainy day.
Raspberries and almond are meant to be together. Just like marriage in heaven. Either eaten as it is, or warm in the microwave and serve with greek yogurt or creme fraiche as dessert.
I am using a 26x16cm oblong tin, lined with baking paper. Here are the ingredients.
- 175g butter, softened
- 175g self raising flour, sifted
- 175g sugar
- 3 medium eggs
- 125g ground almond
- 175g raspberries, may use the frozen too
- 2 tbsp milk
- 2 tbsp flaked almond
- icing sugar for dusting
Heat oven to 180c/160c for fan.
Cream butter and sugar together until light and fluffy. Gradually beat in the eggs one at a time. and mix well. Fold in the sifted flour, ground almonds and milk. Mix until well combine. Spoon the mixture into the prepared tin.
Scatter the raspberries over the surface and press down lightly into the cake mixture. Sprinkle over the flaked almonds.
Bake in the centre of the oven for 40-45 minutes. Check with a skewer to make sure the middle of the cake is cooked. If not return to the oven coveted with foil for another 5-10 minutes.
Leave to cool in the tin before cutting. Cut into 15-18 squares and dust with icing sugar before serving.