This simple almondy cake is a great way of using up pick-your-own raspberries
Prep:10 mins
Serves 8
140g ground almond140g butter, softened140g golden caster sugar140g self-raising flour2 eggs1 tsp vanilla extract250g raspberry2 tbsp flaked almondicing sugar, to serve
STEP 1Heat 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.STEP 2Spread 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. Cool, remove from the tin and dust with icing sugar to serve.
