Raspberry Bakewell Cake Recipe

Guest Baker Michelle is providing her first of what I hope will be many recipes... This bakewell cake is great for using up your home grown raspberries.

Serves 8 - Prep 10 mins and cook for 50 mins

5 oz ground almonds
5 oz soft butter
5 oz caster sugar
5 oz self raising flour
2 eggs
1 tsp vanilla extract
9 oz raspberries
2 tbsp flaked almonds

Heat the oven to gas 4 / 180°C / 160°C fan oven

Grease and line a 20 cm cake tin with loose bottom.

Mix together the ground almonds, butter, sugar, flour, eggs and vanilla extract until well mixed.

Then spread half the mixture in the cake tin and smooth over. Put the raspberries over this mixture and then put the rest of the mixture over the top and rouhly spread all over. Then scatter the flaked almonds over the cake mixture.

Place in the oven on the middle shelf for 50 minutes. Allow to cool then remove from tin. Can be served warm with cream or ice-cream, or cold as cake.

Raspberry Bakewell Cake