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Raspberry Bakewell cake
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
1. 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.
2. 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.
- Baked Raspberry Cheesecake
- Choc Chip Cookies
- Smarties Cookies
- Chocolate Fudge Cake
- Rose Cupcakes
- Cheesecake
- Scones
- Apple Pie
- Carrot Cake
- Chocolate brownies
- Chocolate Marble Cake
- Ultimate Chocolate Cake
- Pineapple Upside-Down Cake
- Iced Biscuits
- Victoria Sponge Cake
- Chocolate Fairy Cakes
- Fairy cakes
- Triple Chocolate Brownies
- Apple crumble
- Madeira cake
Sweet Dishes/ Cakes Raspberry Bakewell cake