Raspberry Bakewell Cake
Ingredients
- 140g/5oz Ground Almond
- 140g/5oz unsalted butter softened
- 140g/5oz Golden Sugar
- 140g/5oz Self Raising Flour. SIfted
- 2 medium eggs
- 1 tsp Vanilla Extract
- 250g/9oz Fresh Raspberries
- 2 tbsp Roasted Flaked Almonds
- Icing Sugar to dust
Accompaniment
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Description
This is definatley becoming a fave in our family now, it's best warm...
Method
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1
1) Heat ovan to 180/Gas 4, grease and line 20cm cake tin.
2) Cream the butter and sugar until pale and creamy, add the eggs one at a time, mixing well with each then add the vanilla and ground almond.
3) Gently fold in the flour and mix until just combined. Spread half the thick batter into the cake tin and sprinkle the raspberries evenly, cover with the rest of the mixture (you might need to use your fingers as the mix will be quite thick) Don't worry about covering every bit of the raspberries, they won't burn if peeking through a little, and also adds to the look of the finished cake.
4) Sprinkle with the flaked almonds and bake in the centre of the ovan for 50 mins. The top will look golden brown and firm to the touch.
5) cool in the tin for 5-10 mins then turn out onto a cooling wrack and dust with icing sugar.
Serve warm with ice cream, or cold with a little whipped cream.
MommaVic
Chef's Tips
If you don't like that many raspberries, try just sprinkling a few rather than the whole 250g, Iv'e narrowed it down to approx 12-15 medium raspberries (according to my taste)
Also iv'e made this into a birthday cake bonanza before now. Make two of the cakes (omitting the flaked almonds on top) and while cooling whip some double cream together with the zest of a medium orange and a little orange juice. Spread 3/4 of the cream in between the two sponges and the rest on top, arrange a few raspberries and roasted flaked almonds for decoration (see other image)
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