Raspberry Bakewell cake

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Prep:10 mins
Cook:50 mins

Serves 8
Easy

Nutrition per serving

kcal 411
fat 28g
saturates 10g
carbs 35g
sugars 21g
fibre 3g
protein 8g
salt 0.5g

Ingredients

140g ground almonds
140g butter, softened
140g golden caster sugar
140g self-raising flour
2 eggs
1 tsp vanilla extract
250g raspberries
2 tbsp flaked almonds
icing sugar, to serve

Method

Heat 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.
Spread 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.

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